Steak with Homemade Steak Sauce
- 1 6-8 oz. piece of flank of skirt steak
- 5 asparagus spears, cut into 1 ½-in. pieces
- 5-6 green beans, cut into 1 ½-in. pieces
- 3-4 mushrooms, sliced
- ¼ small red onion, diced
- ½ Serrano pepper, sliced
- 1 garlic clove, sliced
- ¼ c. diced tomatoes
- 1 T. brown sugar
- ½ T. molasses
- 1 T. Dijon mustard
- 1 T. ketchup
- 1 ½ T. Worstershire
- A few dashes of hot sauce
- Scant palmful of raisins
- 1 T. prepared horseradish
- 1 tsp. red wine vinegar
- ¼-1/2 c. beef stock
- Olive oil
Heat 1 T. of olive oil in a small pot. Add the onion and Serrano, season with salt, and let them soften for 5-6 minutes. Add in the garlic and raisins and stir for a minute longer. Add in the tomatoes, brown sugar, molasses, Dijon, ketchup, Worstershire, hot sauce, horseradish, red wine vinegar, and beef stock. Season with salt and pepper and let it simmer for 15-20 minutes. Let it cool slightly and puree in a blender. Return to the pot to keep warm.
Make sure your steak is room temperature. Season it with salt and pepper. Heat 1 T. of olive oil in a pan. Once heated, add the steak and cook for 3-4 minutes per side for medium rare. Set the steak aside to rest.
Add the mushrooms to the steak pan. Stir to coat them in the oil. Let them cook for 1-2 minutes, then add the green beans and asparagus. If needed, add more oil. Sautee for 3-4 minutes so they are still tender-crisp. Season with salt and pepper.
Plate the vegetables. Slice the steak against the grain. Plate it with the veggies and drizzle the steak sauce over the steak.