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Flank Steak Porcini and Vermouth Sauce

Beef flank steak porcini mushroom and Vermouth sauce recipe, flank steak is a lean and flavorful cut of meat, it will be very tender when cut against the grain, delicious!

This dish can also be made using boneless short rib, tri tip steak or skirt steak.

Flank steak is a very lean and flavorful cut of meat, it will be very tender when cut against the grain. To cut against the grain means that if your piece of meat is in the shape of a rectangle, you’re going to slice it in the long side, not the short one. To avoid getting a few very large slices, halve your piece of meat before pan-frying.

Make this Porcini and Vermouth Sauce with your favorite cut of beef, with pork, turkey or chicken.

Whenever I cook large cuts of meat, I always make a special sauce following my inspiration, it’s kind of mandatory for me: sauce and sauteed potatoes!

This time, I made a porcini and Vermouth Sauce. How I love Vermouth in sauces, it really gives a special flavor and that amber color. I only ever use Extra Dry Vermouth, extra dry meaning it is not a sweet Vermouth. The brand I use is Noilly Prat but Martini’s range also includes an extra dry Vermouth. I absolutely do not recommend using non-extra dry Vermouth as it is so sweet, you would never be able to balance the saltiness of your sauce and it would just be ruined.

Have your flank steak at room temperature to avoid thermal shock.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

Flank steak:

28 oz. (800 g.) Flank steak, room temperature

Some vegetable oil to cook

Salt and pepper to taste

Sauce:

1 tbsp. olive oil

2 shallots, chopped finely

1/4 cup (50 ml) white wine

1/2 cup (100 ml) Extra dry Vermouth

1/2 tsp. corn starch

1 tsp mustard

A handful of dry porcini, or to taste

1 tsp dry basil or tarragon

1 cup (240 ml) heavy cream

A pinch of Cayenne

Salt and pepper to taste

Cook the flank steak:

Into a frying pan, on medium/high heat, heat some vegetable oil, add the meat and sizzle for about 5 minutes on each side, add salt and pepper to taste. If your cut of meat is higher than 2 inches, turn it over and cook for two more minutes on each side

Set aside for about 10 minutes under an aluminum foil before slicing

Make the sauce:

Into a medium pan, heat some olive oil on medium high heat, add the chopped shallots and cook them until translucent

Add the white wine, extra dry Vermouth and mustard, stir and cook away until reduced to half, add two tbsp. reduced wine to the cornstarch, stir and pour into the pan, stir to incorporate, give a boil and lower the heat

Add the porcini and basil or tarragon, cook until rehydrated, add the pinch of Cayenne, salt and pepper to taste

Pour the heavy cream, stir well, give a boil and cook for one more minute

Adjust seasoning and set aside

Assembly:

Arrange the sliced flank steak on top of the sauce

Sprinkle some basil

Note:

The right doneness of meat depends on its thickness and your liking, I like my meat between rare and medium. To avoid that the extremities be overcooked and dry, I prefer to slightly undercook my meat. If you find that the slices in the center of cut of meat are too rare, you can put them back for a few seconds into the still hot pan with the burners off

Enjoy!

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Comments (21)

Rated 4.5 out of 5 based on 1 voters
This comment was minimized by the moderator on the site

I'm drooling. Simply drooling. Patty this steak and sauce looks so delicious!! I will have to make this!

This comment was minimized by the moderator on the site

Thank you so much my dear Elaine, so glad you like it, was delicious indeed :p:D

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Tasty and well cooked steak is perfect served with a delicious sauce. I can imagine the vermouth is a lovely flavour to have running through.

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Thank you so much Helen!

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This looks delicious, and that sauce sounds absolutely to die for!

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Thank you so much Monica, glad you like it!

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I love the simple ingredients that are making for a delicious dish! So yum!

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Thanks so much Sarah!

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Wow, that sauce sounds delicious. Perfect for a nice steak dinner.

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Thanks so much Michelle, glad you like it!

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This looks so delicious and the sauce is amazing! Will follow your recipe next time I cook steaks.

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Thank you Natalia, I hope you like it!

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Great way of cooking flank stake. I normally use Marsala as a cooking wine but I will definitely try the Vermouth. It sounds delicious

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Thank you so much Laura, I also love Marsala, so delicious!

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Oh that sauce sounds so delicious! I do love a good steak - It's the type of meal I always cook at home for a special occasion!

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Thank you so much Corina, glad you like it!

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I just love the flavors going on in this dish. Anything flank steak is right up my alley because it's so fast. Add porcinis and this creamy pan sauce, and...WHOA. This is a stellar, restaurant-caliber meal that can be prepared on a weeknight!...

I just love the flavors going on in this dish. Anything flank steak is right up my alley because it's so fast. Add porcinis and this creamy pan sauce, and...WHOA. This is a stellar, restaurant-caliber meal that can be prepared on a weeknight! Well done.

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Thanks so much Michelle, glad you like it!

This comment was minimized by the moderator on the site

Lovely recipe, this sauce looks so delicious, I can't wait to make your recipe, the whole family will love it!

Comment was last edited about 8 months ago by Patty Patty
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This comment was minimized by the moderator on the site

Thank you so much Peter, so kind of you!

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