Grilled Flank Steak with Mushroom Ragout

This recipe serves:  2 4 6 8

1 1/2 teaspoons olive oil
1 1/2 teaspoons chopped shallots
1/2 cup sliced mushrooms
2 plum tomatoes, quartered and skinned
1 small sprig tarragon, or a pinch of dried tarragon
salt to taste
2/3 pound flank steak
salt to taste
freshly ground black pepper
For the Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

For the Grilled Flank Steak:

5. Generously season the steak with salt and pepper.

6. Preheat the grill.

7. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes.

8. Slice the steak on the bias.

9. Serve a few slices of the steak with the mushroom ragout spooned over and around the slices.

Serving Size: 1/3 pound of steak with 2 tablespoons of ragout

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