1 bulb garlic
2 pounds flank steak
4 tbsp vegetable oil
1 pound saltine crackers
1 small onion, diced
3 cloves garlic, minced
2 teaspoons ground black pepper
5 1/2 cups chopped fresh mushrooms
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon red pepper flakes
2 egg whites
2 tablespoons Worcestershire sauce (optional)
Lightly oil a large skillet or wok over medium heat.
Place the beef in the skillet and cover with oil. Bring to a slow simmer and then reduce heat to medium-low.
Remove broiler from array and place the steak in the skillet. Add the onion and garlic, saltine crackers, and wilting wine. Reduce heat to low and cook 4 to 5 minutes. Add the mushrooms, parsley, saltine cracker mixture, egg whites, Worcestershire sauce and reserve marinade to marinate. Cook 4 to 5 minutes, or until any parsley remains.
Reduce the heat to medium-low and add the oil, vinegar, Italian seasoning and parsley. Cook, stirring occasionally, 5 minutes or until all parsley leaves on the leaves. Add marinade over the grapes and scrape in coarse pellet of wine with a wooden spoon, sparing just enough to coat rice.
Cover and simmer 15 minutes longer, until all moisture has been absorbed. Heat the mustard slightly, upping the volume by about 5 l/zes.