Marinated Grilled Flank Steak w/Homemade Steak Sauce

Marinated Grilled Flank Steak With Homemade Steak Sauce, Asparagus & Mushrooms by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

The pronounced texture of flank steaks match perfectly with this homemade steak sauce recipe, which doubles as a marinade and a delicious dipping sauce.

For the Steak Marinade & Sauce

2 (8-ounce) Certified Piedmontese flank steaks
1 teaspoon molasses
2 tablespoons golden raisins
½ teaspoon anchovy paste (or 1 tablespoon capers)
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
¼ cup malt vinegar (or ¼ cup Sherry vinegar)
1 tablespoon brown sugar
2 tablespoons soy sauce
3 garlic cloves
1 shallot, sliced
? teaspoon cayenne
¼ cup water
Kosher salt and fresh cracked black pepper

In a sauce pot, combine the molasses, raisins, anchovy paste, Worcestershire sauce, tomato paste, vinegar, brown sugar, soy sauce, garlic, shallots, cayenne, and water; simmer for 15 minutes. Carefully transfer the mixture to a food processor and blend until smooth. Adjust seasoning with salt and pepper. Transfer the steaks to a sealable bag and pour in half of the sauce. Marinate the steaks in the sauce for at least 4 hours, or overnight.

8 ounces cremini mushrooms, quartered
1 pound asparagus, peeled and blanched
1 tablespoon canola oil
2 tablespoons chicken stock
2 tablespoons butter
Kosher salt and fresh cracked black pepper
8 ounces Homemade Steak Sauce (recipe above)

Preheat grill to high heat (425 to 450°F).

In a sauté pan over high heat, warm the oil. Sauté the mushrooms for 5 minutes. Deglaze the pan with the stock; add the butter and asparagus. Simmer until the mixture thickens to a glaze-like consistency.

Season the steaks with salt and pepper and grill to medium rare (about 125°F) and set aside to rest. Use the remaining sauce to drizzle over the steak; serve alongside asparagus and mushrooms. Store leftover sauce (that wasn’t used for marinade) in the refrigerator for up to 5 days.