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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Cklive07 4 Servings

INGREDIENTS

1 1/2 lb Skirt steak
Generous grinding of black
pepper
3 T Pepper vodka
1 T Light soy sauce
=== FOR RAGOUT ===
1/2 lb Fresh asparagus spears
peeled cooked
1 T Olive oil
1 lb Assorted fresh mushrooms
shiitake button and
cremini
1 Shallot, peeled minced
1/2 c Fresh chicken or vegetable
stock or low
Sodium canned broth
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

Carefully trim all of the visible fat from the meat. Rub the steak
with the pepper then sprinkle with the vodka and soy sauce. Place on  a
plate and cover with plastic wrap. Reserve 4 plump asparagus spears
for garnish. Cut the remaining asparagus into 1-inch pieces. Set
aside. Clean and quarter the mushrooms or slice them if they are
large. Heat the olive oil in a heavy skillet over medium-high heat.
Add the mushrooms and shallots and cook for about 2 to 3 minutes  until
the mushrooms begin to sizzle and release some of their juices.  Add
the stock or broth, cover and cook for 5 minutes. Remove the lid,  and
cook for about 5 more minutes to evaporate most of the liquid and
caramelize the mushrooms. Add the cut asparagus and cook just to heat
through. Adjust the seasoning. Keep warm while the steak cooks. Place
a cast-iron grill pan or other heavy skillet over medium-high heat  for
2 or 3 minutes to heat. Add a teaspoon of vegetable oil then  place the
steak in the pan. Sear the meat for 4 or 5 minutes,  depending on its
thickness then flip and cook on the other side  another 3 or 4 minutes
for medium-rare. Remove the meat from the pan  to a warm plate and
loosely cover with aluminum foil. Let the meat  rest in a warm oven,
130 to 150 degrees for 15 to 20 minutes before  carving. To serve, cut
a slit, about 3-inches long in the middle of  the 4 asparagus spears.
Gently, open up the slit to form a pocket in  which the mushroom ragout
will be served. Place a spear on each of 4  serving plates. Spoon some
of the hot ragout into each asparagus  "boat". Place the meat on a
cutting board and slice it thinly against  the grain. Divide the meat
between the 4 plates, laying a few of the  slices along the edge of the
ragout. Pour any pan juices over each  serving of meat. This recipe
yields 4 servings.  Recipe Source: COOKING LIVE with Sara Moulton
Recipe courtesy of  Priscilla Martel From the TV FOOD NETWORK - (Show #
CL-9127 broadcast  05-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-16-1998
Recipe by: Priscilla Martel  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 510
Calories From Fat: 219
Total Fat: 24.5g
Cholesterol: 102.1mg
Sodium: 379mg
Potassium: 1285.8mg
Carbohydrates: 22g
Fiber: 1.8g
Sugar: 2.2g
Protein: 51.5g


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