Steak with parsley sauce, polenta and sauteed mushrooms

This recipe is from Martha Stewart Every Day Food Cookbook (pg 46 & 360)

For steak & sauce:

1-½ pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus ¼ cup olive oil
1 to 2 garlic cloves
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes


Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. (Note: this can be made on the grill too!)Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

For sauteed mushrooms:

8 oz mushrooms (cremini)
2 tsp olive oil
1 shallot, minced
S & P

Cut off mushroom stems and discard. Thinly slice the caps.

Heat olive oil over med heat. Add the shallot and mushrooms. Cook until light brown and soft. Season with S & P

For polenta:

3/4 cup yellow cornmeal or polenta (not the quick cooking kind)
1/4 cup grated Parmesan
1 tbs butter

In a large saucepan, bring 4 cups water, 1 1/2 tsp salt and 1/8 tsp pepper to biol over high heat. Whisking constantly, gradually add the cornmeal, whisk until smooth before adding more

Reduce heat to low, simmer, whisking often until thick. About 10 min. Remove from heat. Stir in cheese and butter. Serve immediately.



{Review}
This was a pretty good recipe. Although, try not to kiss someone after because that sauce has some garlic to it :)
Husband approved

{Serve with}
Polenta and sauteed mushrooms as noted above}

{Time}
25 - 30 min