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Grilled Flank Steak with Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Summer-perfect grilled flank steak with savory mushrooms simmered in rosemary-infused red wine, creating a restaurant-quality family dinner.
Ingredients:
  • 2 pounds flank steak
  • Salt
  • Extra virgin olive oil
  • Black pepper
  • 2 pounds mixed mushrooms (if you can, make sure the assortment includes some shiitake mushrooms, they're especially flavorful), cleaned, roughly chopped
  • 2 tablespoons butter
  • 1/2 cup minced shallots (or onions)
  • 1 cup red wine (or beef broth)
  • 1 tablespoon minced fresh rosemary
Instructions:
  • Season the steak generously with salt and allow it to come to room temperature.
  • Sauté the mushrooms without oil: Heat a large sauté pan over medium-high heat. Add the mushrooms directly to the pan. Stir occasionally and shake the pan to hear a squeaking sound from the mushrooms. Cook until the mushrooms release their moisture, then add a generous pinch of salt and mix well.
  • Enhance the mushrooms: Combine butter, rosemary, and shallots in the pan. Sauté over medium-high heat for 2-3 minutes, stirring occasionally. Pour in the red wine (or beef broth) and simmer until the sauce is reduced by half. Remove from heat.
  • While the mushrooms are cooking, prep the grill for high direct heat: For a gas grill, preheat with the lid closed for at least 10 minutes to ensure it's very hot. For a charcoal grill, heat the coals until very hot. Test readiness by holding your hand a inch over the grill - you should only be able to hold it for 1 second. Once hot, clean the grates with a wire scraper, then oil them using a paper towel moistened with olive oil and tongs.
  • Prepare the flank steak: Rub olive oil generously over one side of the steak. Once the grill is hot, place the steak oiled-side down on the hot grill. Sear undisturbed for 4-6 minutes. For a cross-hatch pattern, halfway through, check for grill marks, then rotate the steak 90°.
  • Flip the steak and grill on the other side until desired doneness. Use the finger technique to check doneness. For medium rare, cook a few more minutes. Avoid overcooking to retain tenderness. Remove from heat and let it rest. Sprinkle black pepper over the steak.
  • To complete the mushrooms, crank up the heat to high and reduce the liquids until they reach a glaze-like consistency. Stir in any meat juices from the rested flank steak and season with salt to taste.
  • Cut the large steak in half along the grain, then slice thinly on an angle across the grain. Serve with mushrooms immediately. Bonus: Use leftover mushrooms in scrambled eggs for breakfast.

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