Curried Flank Steak
Curry-seasoned steak with sherry, sour cream and mushrooms. Deglazing the broiler pan with a little brandy adds a final, elegant flourish.
2 pounds flank steak
5 tablespoons butter, softened
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry sherry
1 cup sour cream
3 tablespoons brandy
1 pound mushroom, sliced
2 teaspoons dry sherry
1 cup mushroom caps
2 tablespoons minced fresh parsley
- Place steak in a shallow dish.
- Make a paste using 3 tablespoons softened butter (reserve remaining 2 tablespoons), mustard, curry powder, Worcestershire, salt and pepper; mix well. Spread mixture over both sides of steak and pour sherry over steak.
- Turn meat so that marinade coats both sides. Cover and refrigerate for 4 hours or more, turning periodically. removing from refrigerator 1 hour before broiling.
- Preheat oven to broil. Place meat in a preheated broiler pan and quickly brown, 2 to 3 minutes per side. Place meat on a heat-proof platter and keep warm.
- Deglaze the broiler pan with brandy (add brandy to broiler pan and using a spoon or fork scrape any little bits of cooked meat and juices), then add sour cream to pan juices and stir over low heat, making a sauce.
- Sauté mushroom slices in a small skillet in remaining 2 tablespoons butter over moderate heat. Add 2 teaspoons sherry to mushrooms; stir. Meanwhile add mushrooms caps to cream sauce in broiler pan.
- Cut meat into diagonal slices, place meat onto a heatproof platter, pour cream sauce over meat and place platter under broiler for 1 minute. Remove platter from broiler; garnish with mushroom slices and parsley.
Makes 8 servings.
Note: This steak must be marinated at least 4 hours before being broiled.