Marinated Flank Steak With Mushroom Ragout And Herb Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup fresh parsley leaves

1/4 pound fresh white mushrooms (about 1cup)

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

Salt and freshly ground black pepper

1/4 cup soy sauce

2 1/2 pounds flank steak

2 tablespoons fresh thyme, finely chopped

1/8 cup fresh marjoram leaves

1/4 cup medium-dry sherry

3 tablespoons olive oil

2 tablespoons chopped chives

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

1/4 cup torn basil leaves

3 tablespoons soy sauce

2 garlic cloves, minced

1 lemon, juiced

1 tablespoon Creole mustard (or other grainy mustard)

Extra-virgin olive oil

1/2 cup dry red wine

1/4 cup vegetable oil

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 cups)

1 tablespoon fresh thyme leaves

1 medium sweet onion, minced (about 1 cup)

3 tablespoons butter

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