Grilled Flank Steak with Mushroom Ragout

8
Serves
355
Calories
18
Nutrients
19
Vitamins

Ingredients

2 tablespoons olive oil
2 tablespoons chopped shallots
2 cups sliced mushrooms
2 sprigs tarragon ,or 1/2 teaspoon dried tarragon
2 2/3 pounds flank steak

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

Nutrition Information

Number of Servings: 8

Calories
355
Protein
53 g
Total Carbohydrate
8 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
4 g
Total Fat
12 g
Saturated Fat
5 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
118 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
61 %
Percent Calories from Carbohydrate
9 %
Percent Calories from Fat
31 %

Vitamin A
826 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
6 mcg
Biotin
8 mcg
Vitamin C
25 mg
Vitamin D
31 IU
Folate
38 mcg
Vitamin E
1 IU
Vitamin K
7 mcg
Pantothenic Acid
1 mg
Calcium
68 mg
Iron
7 mg
Phosphorus
448 mg
Potassium
1026 mg
Sodium
403 mg
Zinc
16 mg