Flank Steak With Mushrooms

Gather the ingredients.

Season steak with salt and pepper.

Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar, 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.

Add steaks and let sit for 2 hours or more.

Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.

Cut the remaining half of shallot and scallion tops into two pieces.

In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.

Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.

Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.

Once the creminis are cooked down, add the portobello pieces back in to reheat.

In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.

Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.

Then add the scallions.

Preheat grill.

Remove steaks from bag and dispose of the marinade.

Grill steaks until done, about 8 to 10 minutes per side.

Remove from grill and cut into strips cross grain. Serve with mushrooms.