Balsamic Flank Steak and Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Great for mid-week entertaining. Easy and impressive but will require at least 8 hours or over night marinating. You can refrigerate this for up to 2 days for more intense flavour. Since the experts do not suggest using the marinade where the meat sat for sometime, I think it is advisable to double the marinade and divide it in half and use the reserved part for later. Ingredients:
1/4 cup balsamic vinegar |
2 tablespoons soy sauce |
1 tablespoon granulated sugar |
2 lbs flank steaks |
2 tablespoons extra virgin olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1 lb shiitake mushroom, sliced |
1 lb button mushroom, sliced |
1 tablespoon chopped fresh parsley |
Directions:
1. In a large plastic bag, combine vingegar, soy sauce and sugar; add steak.
2. Seal and refrigerate for 8 hours.
3. Remove from marinade, reserving the marinade (used the reserved half if you doubled the marinade recipe).
4. In skillet, heat oil over medium-high heat, cook onion, garlic, stirring, until transluscent, 3 minutes.
5. Add mushrooms; cook until liquid is evaporated, about 10 minutes.
6. Add reserved marinade; cook until no liquid remains, about 5 minutes.
7. Meanwhile, broil steak, or grill over medium-high heat, for 7-9 minutes per side for medium rare.
8. Transfer to cutting board. Tent with foil; let stand for 10 minutes.
9. Slice thinly across the grain.
10. Serve with mushroom mixture; sprinkle with parsley.
|
|