Edgehill's Marinated Flap Steak and Mushroom Farro - WSMV Channel 4

Edgehill's Marinated Flap Steak and Mushroom Farro

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Edgehill's Marinated Flap Steak and Mushroom Farro

Farro

Ingredients:
1 ½ Cups Farro (rinsed)
4 to 4 ½ Cups water
2 Tablespoons oil
½ yellow onion small dice
3 sprigs thyme
½ Cup Green onions cut into 1 inch pieces
1 Cup white Wine

Procedure: In a large stock pot heat oil to med high heat. Then add green onions and cook until charred 3-4 mins.  Next add the Farro and toast for 1-2 mins while constantly stirring contents. Then add the diced onions and thyme and sweat for 1-2 mins, deglaze pot with white wine, and let reduce to nearly no liquid. Last add water and simmer for 30 mins until all or almost all the liquid is absorbed. Farro should be al dente (have a small amount of crunch) but not mushy. When done strain any remaining liquid off through a sieve and pick out thyme. Spread the farro on a sheet trey and allow to cool in a refrigerator.

Mushrooms

Ingredients:
½ Pound mixed mushrooms quartered
1/8th cup Blended Oil
1 Tablespoon salt
1 teaspoon pepper
4 sprigs thyme

Procedure:
In a bowl mix quartered mushrooms and remaining ingredients thoroughly. Place on a sheet trey and roast in a oven at 350 F for 15 mins or until mushrooms become crispy. Remove crispy mushrooms from the oven, discard thyme, and set aside.

Marinade

Ingredients:
½ Cup Blended oil (anything but Extra virgin Olive Oil)
1/3 Cup Soy sauce
¼ Cup Red wine Vinegar
2 Tablespoons Worcestershire Sauce
1 Tablespoon Dijon mustard
2 cloves garlic minced
1/2 teaspoon black pepper
1 ½ pounds Flank, Flap, or Skirt Steak

Procedure:

Mix all ingredients together in a large container. Marinate steak 6 hrs making sure it is fully submerged.

Red Wine Demi

Ingredients:
¼ Cup Butter
1 small onion finely chopped
¼ cup all-purpose flour
2 Cups veal stock
½ Cup red wine

Procedure:
In a small sauce pot melt butter and sauté onion until tender (1-2 mins) making sure to not brown. Slowly whisk in flour and cook 1-2 mins to make a roux, then add red wine , thyme, and veal stock. Let simmer on medium heat for 1 hour or until reduced by 1/3rd. The sauce should be a thick enough consistency to coat the back of a spoon.


Final Steps:

Remove steak from marinade, cut into serving portions, and pat dry. Season steak with salt and pepper and in a cast Iron skillet sear for 1-2 mins on each side. Set steak aside and allow to rest 5 mins before slicing

In a pot place desired amount of farro and a splash of water on med high heat. Season with salt and pepper and heat farro completely through until tender.  Add 2/3rds of the crispy mushrooms to the pot and continue to warm contents. Once contents are warmed through add a splash of apple cider vinegar and a few Tablespoons of butter. Stir contents until butter is melted and coats farro completely and serve.

To plate:

Mound farro in the center of the plate, place sliced steak on top of the farro , and drizzle warm red wine demi around the perimeter of the plate. Garnish with chives and remaining crispy mushrooms.

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