Steak al la Sylvia

by Sylvia Stout

[Serves 4]

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Ingredients:

 

[For the Steak Marinade]

(1) – London Broil or Flank Steak (2 Pounds)

(1) Cup – Extra Virgin Olive Oil

(1) Cup – Aged Balsamic Vinegar

(¼) Cup – Dark Soy Sauce

(3) Tablespoons – Italian Seasoning (Basil, Parsley, Oregano, Rosemary)

(5) Cloves – Garlic, Peeled and Finely Chopped

(½) Can – Flat Anchovies in Olive Oil, Finely Minced

(1) Tablespoon – Ground Black Pepper

[For the Signature Sauce]

(½) Can – Flat Anchovies in Olive Oil, Finely Minced

(3) Tablespoons – Salted Sweet Cream Butter

(3) – Portobello Mushroom Caps, Thinly Sliced (¼ Inch)

[For the Blue Cheese Butter]

(½) Stick – Salted Sweet Cream Butter, Softened

(4) Tablespoons – Aged Blue Cheese, Crumbled

[Directions]

Step 1) Combine all ingredients for the marinade in a sealable container, except for the steak.

Step 2) Score the steak on both sides diagonally with a sharp knife, about 1/8 inch deep.

Step 3) Place the steak in the marinade and refrigerate for at least 2 hours; turning every 30 minutes. Overnight is ideal.

Step 4) About half an hour before you’re ready to grill or broil the steak, take the meat out of the fridge and marinade and set it on a plate to reach room temperature for the remaining time it takes to make the sauce. Do not discard the marinade; set aside.

Step 5) Heat the butter and minced anchovies in a large skillet over medium heat and add the Portobello mushroom slices once the butter mixture is hot. Sautee for 3-5 minutes per side or until the mushrooms become browned and tender.

Step 6) Pour the leftover marinade mixture over the mushrooms and turn the heat to medium high; watch closely and stir while it reaches a boil.

Step 7)  Let boil for 1 minute, then reduce heat to a simmer and let the glaze reduce, stirring occasionally.

Step 8) Grill or Broil the steak to your liking- I recommend medium for this recipe. The meat should have a brown glaze on both sides but be pink in the middle.

Step 9) While the steak is cooking, combine the butter and blue cheese in a small bowl until a creamy consistency is reached. Then form small balls, about an inch in diameter, and refrigerate until the steak is cooked.

Step 10) Let the finished steaks rest about 10 minutes. When approaching the 10 minute mark, top the meat with the Blue Cheese Butter balls and finish off by drizzling the mushroom and balsamic glaze over the top. Serve with salad, asparagus and crusty fresh Italian Bread.

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