Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 1/2 pounds flank steak |
4 large shallots |
1/3 cup balsamic vinegar |
1/4 cup sugar |
1/4 cup soy sauce |
accompaniment: portabella and cremini mushrooms |
Directions:
1. 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 resealable 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.
2. Prepare grill.
3. Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in 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.
4. Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.
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