This
flank steak is marinated a delicious sauce and served with sautéed mushrooms. This is a perfect way to turn in a tough flank steak into a tender dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/2 to 2 pounds flank steak
- 3/4 pound portobello mushrooms
- 3/4 pound cremini mushrooms
- 3 large shallots
- 1/4 cup butter
- 2 scallions (green tops only)
- 1/2 cup balsamic vinegar
- 4 tablespoon soy sauce
- 3 tablespoon sugar
Preparation:
Cut steak into 4 equal pieces. Season with salt and pepper. Combine 2 shallots, 1/4 cup balsamic vinegar, 1 tablespoon sugar and 1 tablespoon 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. Chop shallots and cut scallion tops into 1/2 pieces. In a skillet melt 1/2 of the butter and add 1/2 of the shallots. Heat over medium for 1 minute. Add portobellos and season with salt and pepper. Simmer for 15 minutes and transfer to a bowl and keep warm. Repeat process with the cremini mushrooms except reduce the cooking time to 10 minutes. Add portobello pieces and keep warm. In a small bowl mix 2 tablespoons of sugar, 3 tablespoons of soy sauce and 1/4 cup of balsamic vinegar. Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced. Add scallions. Preheat grill. Remove steaks from bag and dispose of marinade. Grill steaks until done, about 6-7 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms.
