What
you need,
2
tsp. olive oil
3
tbsp. butter
1
lb. cremini mushrooms, sliced
Salt
and Pepper
1
large shallot, finely chopped
1
tbsp. chopped fresh thyme
½
cup dry sherry
¾
cup beef stock
1
lb. flank steak
4
ciabatta rolls or small french loaf
2
garlic cloves, halved
In
a large skillet heat 1 teaspoon of olive oil and the butter over medium high
heat. When the butter is foamy add the mushrooms. Stir to coat and cook,
stirring occasionally for about 6-8 minutes.
Add
in the shallots and thyme and cook for 1 minute, season with salt and pepper.
Stir
in the sherry and cook for 5-6 minutes until the liquid is mostly evaporated.
Add
in the beef stock and keep at a low simmer.
Meanwhile
heat your barbeque over medium high heat.
Rub
the flank steak with the remaining teaspoon of olive oil and season with salt
and pepper.
Grill
the steak for 5-7 minutes on each side until desired doneness.
Let
the steak rest for about 5 minutes before slicing very thinly across the grain.
Drizzle
the buns or bread with a little olive oil; place on the grill cut side down for
a minute or two until lightly toasted.
Rub
the cut garlic all over the toasted bread.
Pile
some of the mushrooms and a little juice on the bottom bun, top with a layer of
the steak, a little extra drizzle of the mushroom sauce on top won’t hurt
either.
Serve
with a side salad.
Jen of My Tiny Oven
