1/4 cup vegetable oil |
1/2 cup dry red wine |
1/4 cup soy sauce |
2 tablespoons red wine vinegar |
1 tablespoon worcestershire sauce |
1 tablespoon creole mustard (or other grainy mustard) |
1 tablespoon fresh thyme leaves |
2 1/2 pounds flank steak |
3 tablespoons olive oil |
3 tablespoons butter |
1 medium sweet onion, minced (about 1 cup) |
2 garlic cloves, minced |
1/4 pound fresh white mushrooms (about 1cup) |
3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or portobello (about 3 cups) |
2 tablespoons fresh thyme, finely chopped |
3 tablespoons soy sauce |
1/4 cup medium-dry sherry |
2 tablespoons red wine vinegar |
1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped |
1/2 cup fresh parsley leaves |
1/4 cup torn basil leaves |
2 tablespoons chopped chives |
1 tablespoon fresh thyme leaves |
1/8 cup fresh marjoram leaves |
1 lemon, juiced |
extra-virgin olive oil |
salt and freshly ground black pepper |