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Grilled Flank Steak with Sauteed Portabella & Cremini Mushrooms

Ingredients
  • 3.5lbs Flank steak
  • 4 Large shallots
  • 1/3 C Balsamic vinegar
  • 1/4 C Sugar
  • 1/4 C Soy sauce
  • 1.5lbs Portabella mushrooms
  • 1.5lbs Cremini mushrooms
  • 3 Large shallots
  • 1/2 C Unsalted butter
  • 4 Scallions (green only)
  • 5 Tbs Soy sauce
  • 1/4 C Sugar
Instructions

Recipe courtesy of Gourmet 1998

Steaks

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 re-sealable 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.

Preparation

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 - 9 minutes on each side for medium-rare. Alternatively, grill steaks in 2 batches on 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. Cut steaks at 45° angle across grain into thin slices. Serve steak with sauteed mushrooms.

Sauteed Portabella & Cremini Mushrooms

Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes or until liquid is reduced slightly and stir in scallions.