How To make Stuffed Flank Steak with Marsala Mushroom Sauce
1 3/4 pounds flank steak
one piece
5 tablespoons butter :
divided
1 cup minced onion
2 garlic cloves chopped
12 ounces ground pork
4 ounces pancetta :
chopped
1/2 cup spinach blanched and chopped
and squeezed dry 3 tablespoons currants
2 tablespoons chopped fresh parsley
1/4 teaspoon thyme
1/4 teaspoon basil
2/3 teaspoon salt and black pepper
1 egg :
slightly beaten
1 large carrot julienne
1/4 pound provolone cheese :
cut
into 1/3-inch julienne strips 2 tablespoons olive oil
2 cups beef stock
1 cup dry Marsala
1/2 pound domestic mushrooms sliced
2 tablespoons fresh lemon juice
1 ounce dry porcini mushrooms :
soaked in
1/2 cup hot water for 15 minutes
dried and sliced 1 tablespoon cornstarch :
mixed with
2 tablespoons Marsala wine
Prepare the carrot: peel and halve lengthwise. Cut each half again, lengthwise. Cut length into thirds; 12 sticks, total.
Brown the sausage in a large soup pot. Remove and slice into rounds; set aside.
Add the stock, garlic and several grindings of pepper to the soup pot. Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans and cook, covered, for 60 to 90 minutes. Uncover and add the sausage and escarole and cook until escarole is soft. Taste and adjust seasonings. Serve with plenty of freshly grated Romano.
[MC-Per Serving: 727 cals, 47g total fat (61%cff)]
VARIATION: Omit the sauce, cool overnight and slice thin. Serve for a buffet or take on a picnic.
How To make Stuffed Flank Steak with Marsala Mushroom Sauce's Videos
Gordon Ramsay’s Chimichurri Sauce on Skirt Steak Recipe
Gordon Ramsay’s Chimichurri Sauce on Skirt Steak Recipe is easy to cook if you follow our step-by-step guide on how to make Gordon Ramsay’s chimichurri sauce on skirt steak recipe.
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Learn how to make Gordon Ramsay’s skirt steak with chimichurri sauce recipe right here using our full recipe walkthrough video. The main ingredients are steak and chimichurri which is mostly, parsley and oil. So it's super simple yet you know it's going to be delicious! And, this chimichurri skirt steak recipe is so simple anyone can try at home using our recipe for how to make Gordon Ramsay’s chimichurri sauce on skirt steak recipe.
If you love this how to make Gordon Ramsay’s chimichurri sauce on skirt steak recipe, let us know what you think in the comments below! #GordonRamsay #Chimichurri #Steak
Ingredients for making the Chimichurri Sauce:
1 Clove of Garlic
2 Tablespoon of Rock salt
1 Tablespoon of Sugar
1 Tablespoon fresh oregano
1/4 cup of fresh mint
1/4 cup of fresh dill
1/4 cup of fresh coriander
Lemon
2 Tablespoons of lemon juice
1/4 cup of olive oil
Ingredients for making the Skirt Steak:
Skirt Steak
Himalayan pink salt
fresh black pepper
2 Tablespoons of espelette pepper powder
olive oil
Instructions for making the Chimichurri Sauce:
- First, take your Garlic, rock salt, and sugar and crush it all together with a pestle and mortar until you have a puree.
- Now add your fresh oregano to the mix and continue to puree, repeat these steps with you with your fresh mint, fresh dill, fresh coriander individually adding and crushing each.
- When all is crushed add a pinch of rock salt and the zest of half a lemon, followed by your lemon juice.
- Now you can add your olive oil, mix together and set the chimichurri aside.
Instructions for making the Skirt Steak:
- First season your skirt steak with Himalayan pink salt, fresh black pepper and espelette pepper powder.
- Pour on a little olive oil and score the flesh of the steak, repeating the process on both sides of the steak.
- Now place your steak in a cast iron pan and cook on each side 2 minutes.
- Now plate the skirt steak and start to spoon on your chimichurri sauce and voila!
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Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network