Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 8 servings

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rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Grilled Flank Steak with Mushroom Ragout
This recipe serves:   

For the Mushroom Ragout:
2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced mushrooms
8 plum tomatoes,quartered and skinned
2 sprigs tarragon,or 1/2 teaspoon dried tarragon
salt to taste
freshly ground black pepper

For the Grilled Flank Steak:
2 2/3 pounds flank steak
salt to taste
freshly ground black pepper

Cooking Instructions
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

Nutritional Information
Number of Servings: 8
Per Serving
Calories 355 Carbohydrate 8 g
Fat 12 g Fiber 2 g
Protein 53 g Saturated Fat 5 g
Sodium 403 mg    


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