4 md Baking potatoes
12 cl Garlic; smashed, peeled and
-roughly chopped 1 c Olive oil
2 ts Kosher salt
Freshly ground black pepper 4 Portobello mushrooms, stem
-ends trimmed and caps wiped -clean 2 lb Flank steak; trimmed of all
-surface fat Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500 degrees F. Forty minutes before roasting the steak and mushrooms, use a fork to prick the potatoes once or twice each. Place them directly on the sides of the upper rack of the oven, allowing enough room for the mushrooms, which will cook on the same rack. Put the garlic in the blender or food processor with 4 tablespoons of the oil. Blend until smooth. Scrape down the sides with a rubber spatula. Add remaining oil and salt and pepper. Blend until smooth. Put the mushrooms in a 12-by-8-by-1 1/2-inch roasting pan. Using the spatula,
scrape out half the garlic mixture into the pan. Rub the puree into both sides of each mushrooms cap. Allow to marinate for at least 30 minutes. Put steak in shallow container large enough to hold it. Pour remaining garlic mixture over and rub into both sides of steak. Let marinate on kitchen counter at least 30 minutes or until 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 minutes. 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 minutes(for medium, 8 minutes). Turn the steak and ,ushrooms. Roast 6 minutes more. Remove steak, mushrooms and potatoes from the oven. Let steak rest about 5 minutes, Slice thinly against the grain. Nutritional info per serving: 734 cal; 53g pro, 40g carb, 40g fat Source: Roasting: A Simple Art by Barbara Kafka Miami Herald, 1/4/96 format by Lisa Crawford —–