"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, March 20, 2011

Grilled Flank Steak with Sauteed Mushrooms

  • 3 1/2 pounds flank steak
  • 4 large shallots
  • 1/3 cup balsamic vinegar
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 cup sliced portabella mushrooms
  • 1 cup cremini mushrooms

Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
Prepare grill.
Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
In saute pan, heat butter and olive oil over med-high heat.  Add mushrooms and a pinch of salt, sauté until mushrooms are golden brown.  Correct seasoning with salt and pepper, reserve warm.
Cut steak at a 45° angle across grain into thin slices. Serve steak with mushrooms.

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