Brad's Marinated Flank Steak & Ravioli Marinara

Name: Brad's Marinated Flank Steak & Ravioli Marinara
Cuisine: American
Ingredients: 3-4 lb flank steak; 3 cloves minced garlic, divided; 2 tbs olive oil; 1/4 cup red wine, I used cabernet; Sea salt and white pepper; 1/2 tsp rubbed sage; 1 tsp red chili flakes; 2 tbsp balsamic vinegar; 1 tsp each, dry thyme, oregano, and parsley; 3 basil leaves, bruised; 8 lg crimini mushrooms, sliced thin; 1 medium sweet onion, sliced thin; 1 tsp brown sugar; Proper servings of desired ravioli; 2 lg can crushed tomatoes; 1 medium can of fire roasted diced tomatoes; 2 small shallots, minced; 3 cloves minced garlic; 1 tbsp butter; 4 Roma tomatoes, cut into 1 " squares; 2 beef bouillon cubes; 2 chicken bouillon cubes; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tbsp white sugar; 1 tsp each, dried mustard, salt, pepper; 1 1/2 tsp each, dried oregano, dried thyme, chili powder; 6 lg fresh basil leaves, chopped; 1 1/2 cup red wine; 1/2 cup quality parmesan cheese, grated

wingmaster835 @wingmaster

Sequim Washington

Did not have time to make pasta. So I bought an organic tomato, mozzarella, basil ravioli and made the marinara sauce. It turned out very good. I served the steak with caramelized mushrooms and onions.

wingmaster835 @wingmaster

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Ingredients

For the steak
3-4 lbflank steak
3 clovesminced garlic, divided
2 tbsolive oil
1/4 cupred wine, I used cabernet
Sea salt and white pepper
1/2 tsprubbed sage
1 tspred chili flakes
2 tbspbalsamic vinegar
1 tspeach, dry thyme, oregano, and parsley
3basil leaves, bruised
8lg crimini mushrooms, sliced thin
1medium sweet onion, sliced thin
1 tspbrown sugar
For the ravioli
Proper servings of desired ravioli
2lg can crushed tomatoes
1medium can of fire roasted diced tomatoes
2small shallots, minced
3 clovesminced garlic
1 tbspbutter
4Roma tomatoes, cut into 1 " squares
2beef bouillon cubes
2chicken bouillon cubes
1 tbspolive oil
1 tbspbalsamic vinegar
2 tbspwhite sugar
1 tspeach, dried mustard, salt, pepper
1 1/2 tspeach, dried oregano, dried thyme, chili powder
6lg fresh basil leaves, chopped
1 1/2 cupred wine
1/2 cupquality parmesan cheese, grated

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Steps

1

Marinate the steak. Add all ingredients for steak except mushrooms, 2 cloves garlic, onions, and brown sugar in a large ziploc bag. Mix well and add steak. Remove as much air from bag as possible. Place in fridge overnight.
2

When ready to cook, start with the marinara sauce. Heat a lg Dutch oven over medium heat. Add olive oil and shallots. Saute until shallots sweat off but do not brown. Add garlic and saute a couple more minutes. Add rest of ingredients except ravioli and parmesan cheese. Bring to a simmer and adjust seasoning to taste. Simmer at least an hour, covered.
3

Heat 2 lg frying pans over medium heat and get 4 qts salted water on to boil.
4

Add 1 tbs oil to each pan. Be careful when you add the steak to the pan. The oil may pop a bit. Add the mushrooms and onions to the other pan. Cook steak until it browned well on all sides. If pan is oven safe. Put into a 375 degree oven on the middle rack for 8-10 minutes. Saute mushrooms and onions until the water has sweated off.
5

Turn heat to medium low. Continue to saute until you start to see caramelization. Add remaining garlic and brown sugar. Saute until well caramelized.
6

Meanwhile cook ravioli per instruction. Drain and rinse in hot water.
7

Remove steak from oven and let rest for 5-7 minutes covered with foil. Slice.
8

Plate ravioli, top with sauce. Garnish with parmesan fresh basil and olives (optional). Plate sliced steak. Top with onions and mushrooms. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on February 05, 2020 22:44

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.