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Flank Steak with Blackberry Glaze

Servings

2

Serving size

4 ounces steak with sauce
Flank Steak with Blackberry Glaze

Ingredients

2 Tbsp Blackberry preserves
1 Tbsp Light brown sugar
4 Tbsp White wine
1/2 tsp. Lemon zest (minced)
1/4 tsp. Salt
1 to taste Black pepper
1/8 tsp. Dried marjoram
16 ounces Crimini mushrooms (or other wild) (quartered)
1 tsp. Olive oil
8 ounce Beef flank steak
2 tsp.. Unsalted butter

Instructions

Preheat the oven to 375°F. Place a large skillet in the oven.

Combine the blackberry preserves with the brown sugar, 2 tablespoons of the wine, lemon zest, salt, pepper and marjoram. Stir well until blended.

Spray the pan in the oven lightly with olive oil. Add the quartered mushrooms. Roast the mushrooms for about 20 minutes. Shake the pan occasionally. Cook until the mushrooms are well caramelized.

Remove the mushrooms from the pan and set aside. Add the olive oil to the pan. Return the skillet to the oven and increase the temperature to 425°F.

When the oven is hot add the flank steak to the pan. Spoon about 1/3 of the blackberry sauce over the top of the steak. Cook for about 6 minutes and turn. Top the steak with the rest of the sauce. Cook for another 5 - 7 minutes and remove the pan from the oven. Set the steak on a cutting board to rest.

Place the pan on the stove over medium heat. Add the mushrooms to the pan with the butter and the remaining 2 tablespoon of the wine. Stir well as the butter melts and reduce the heat to low.

Slice the steak and place the slices on plates. Top with the mushrooms and sauce. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This simple but rich sauce with mushrooms adds so much to seared beef. This recipe is quick and simple and makes both a perfect dinner party meal and a weeknight dish.

"It's nice to eat a good hunk of beef but you want a light dessert, too."

Arthur Fiedler, Conductor