Grilled Safari Steak With Mango Chutney And Mushrooms Recipes

Steps:

• Cut and season the steaks.
• Mix the remainder of the ingredients together and place the steak in the marinade.
• Marinate for at least 1 hour.
• Grill the steak on the BBQ until desired doneness.
• At the same time, simmer the marinade in a saucepan to be poured over the steak when served.

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

Steps:

• Wild Mushroom Ragout: Simmer selection of wild mushrooms in chicken stock. Add shallots, scallions, diced tomatoes, and wine of choice. Reduce to "au sec" or until there is almost no liquid remaining. Set aside.
• Sun-dried Cranberry Bourbon Demi-glace: Soak cranberries in bourbon for 20 minutes. In saucepan, carefully add the cranberries and bourbon over low heat and flambe. When flames die down, add shallots and continue to simmer. Add veal demi-glace and simmer for a few minutes. Season, to taste. Hold warm until ready to serve.
• Preheat a grill.
• Grill flank steak over open flame to desired temperature. Be sure to slice steak against the grain on a slight bias. Fan out flank steak over wild mushroom ragout and top with sauce.

Steps:

• Heat oil and butter in a 10 to 12 inch skillet until almost smoking.
• Fry steaks in pan, a few at a time, for about 3 minutes on each side, adding more oil and butter as needed.
• Season each steak with salt and pepper and set aside, keeping warm.
• Lower heat and add red wine and dessert wine.
• Stir with residue left in pan.
• Add garlic and cook for 2 minutes.
• Add tomato paste and water.
• Cook until sauce is quite thick.
• Combine mashed potatoes and yams(or sweet potatoes) ina 2 qt saucepan and beat thoroughly.
• Season the potato mixture to taste.
• Spread the potato mixture on a large platter.
• Arrange the steaks on the potatoes.
• Pour the sauce over the steaks.
• Sprinkle with chopped parsley.