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Ingredientes
- 4 med Baking potatoes
- 12 cl Garlic, smashed, peeled and roughly minced
- 1 c. Extra virgin olive oil
- 2 tsp Kosher salt
- Â Â Freshly grnd black pepper
- 4 x Portobello mushrooms, stem ends trimmed and caps wiped clean
- 2 lb Flank steak, trimmed of all surface fat
Direcciones
- Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500 degrees F. Forty min before roasting the steak and mushrooms, use a fork to prick the potatoes once or possibly twice each.
- Place them directly on the sides of the upper rack of the oven, allowing sufficient room for the mushrooms, that will cook on the same rack.
- Put the garlic in the blender or possibly food processor with 4 Tbsp. of the oil. Blend till smooth. Scrape down the sides with a rubber spatula. Add in remaining oil and salt and pepper. Blend till smooth. Put the mushrooms in a 12-by-8-by-1 1/2-inch roasting pan.
- Using the spatula, scrape out half the garlic mix into the pan. Rub the puree into both sides of each mushrooms cap. Allow to marinate for at least 30 min. Put steak in shallow container large sufficient to hold it. Pour remaining garlic mix over and rub into both sides of steak. Let marinate on kitchen counter at least 30 min or possibly till meat comes to room temperature. Before roasting the steak and mushrooms, put a 14-by-12-by-2-inch roasting pan on the lower oven rack and preheat for 10 min.
- Remove pan. Immediately, put the steak with all of its marinade in the pan. Place on the lower rack, the thickest part of the steak to the rear of the oven.
- Place the mushrooms on the upper rack at the same time. For rare, roast the steak on one side for 6 min(for medium, 8 min). Turn the steak and ,ushrooms. Roast 6 min more. Remove steak, mushrooms and potatoes from the oven. Let steak rest about 5 min, Slice thinly against the grain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 4 servings | |
| Calories 985 | |
| Calories from Fat 627 | 64% |
| Total Fat 70.61g | 88% |
| Saturated Fat 14.3g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1302mg | 54% |
| Potassium 1843mg | 53% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.79g | 2% |
| Protein 53.89g | 86% |
