Burp.

I was reading a recent post by Adam over at TAG in the middle of class the other day and nearly lost it. He talks about his meal at Per Se and how wonderful it is when you burp up a meal and it still tastes good. Did MFK Fisher really say that? I'm just glad I'm not the only one who appreciates a tasty burp. Ok, that's pretty gross but really, consider yourself lucky when you have food that good. I was reminded of Adam's silly belching last night when it happened to me. Try this recipe for a similar experience.


Sometimes I think I should just call this blog the flank steak blog. Do I make anything else? Every time I'm picking up groceries, I nab at least 2 flanks for good measure. It's pretty hard to get sick of something that you can do so many different things with. Here is yet another wonderful recipe!

Flank Steak with Mushroom Cream Sauce
serves 2 super hungry folks

1/4 C soy sauce
2 tblsp balsamic vinegar
2 cloves garlic
1/4 C olive oil
a good amount of pepper

Mix all of the above ingredients in a blender or food processor until emulsified. Pour in a big ziploc and toss the flank steak (1+ lbs) in and let it do it's thing for about 30 minutes or however long you have. Then, line a pan or broiler pan with foil, lightly oiled, and put the steak under the broiler for about 5 mins a side. You know the drill. How many times have I mentioned how easy it is to cook a juicy flank under the broiler?!

2-3 tblsp butter
1 lb crimini mushrooms, sliced
1/4 C beef broth
1/4 C heavy cream
2 tsp dijon mustard and/or grainy mustard
salt and pepper to taste

Melt the butter in a skillet with a little olive oil. Add the mushrooms and cook for for about 3 minutes. Add the broth and mustard and bring to a boil. Let this reduce by about 1/2 to 2/3 then lower the heat. Add the cream and salt and pepper to taste. Stir until the sauce thickens and coats a spoon.

Slice the beef and pour the mushroom sauce over top. Salivating yet? I served this with some crispy fingerling potatoes. Burp. Mmm.