lb PEI flank steak
freshly ground black pepper
cup dry red wine
pkg pearl onions, peeled (227 g)
garlic cloves, smashed
tbsp olive oil
slices bacon, sliced into ½-inch pieces
tbsp unsalted butter
tbsp all-purpose flour
pkg cremini mushrooms, sliced (227 g)
tbsp tomato paste
cup beef stock
loaf of crusty sourdough bread, cut into 1–inch thick slices
salted butter for bread
tbsp parsley, roughly chopped for garnish
Season flank steak generously with salt and pepper, place in a large resealable bag. Add the red wine, thyme, bay leaf, pearl onions and garlic cloves. Marinate for at least 1 hour at room temperature or preferably overnight, refrigerated.
Heat a large heavy pan over medium high heat. Remove steak from marinade, pat steak dry with paper towel. Strain marinade into a bowl, separate the liquid from the onions, discard the bay leaf and garlic cloves. Set aside. Once the pan is hot, add olive oil and sear steak for 3 - 4 minutes per side, or until medium rare. Transfer steak to a plate, cover with foil, set aside to rest.
Using the same pan over medium heat, add bacon, cook for 3 – 4 minutes or until crispy, remove from pan with a slotted spoon. Drain off bacon fat, leaving about a tablespoon left in the pan. Add unsalted butter and pearl onions, cook for 5 – 6 minutes, until onions start to soften and brown. Add mushrooms, cook for 3 – 4 minutes. Stir in tomato paste and flour, cook for 1 - 2 minutes. Add reserved red wine marinade, bring to a boil over high heat, then reduce heat to medium and let simmer until the liquid has been reduced by half, about 6 minutes. Add beef stock and let reduce until sauce thickens, 4 – 6 minutes.
While sauce is reducing, toast 4 slices of bread and spread with salted butter. Slice steak into thin strips.
Top toasted bread with sliced steak and pour over onion mushroom gravy. Sprinkle over chopped parsley.
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