Flank Steak & Portabellos With Wine Reduction

1. 1

   Cover steak with rub and EVOO. Refrigerate for at least and hour. Meanwhile, chop portabellos and saute the onion and garlic in EVOO and butter. Add mushrooms.

2. 2

   When wilted, add vinegar to deglaze. Add wine. I have no measurements...this is all to taste. A splash here, a splash there. But you can't really go wrong.

3. 3

   Set aside. Grill the steak.

4. 4

   I made some mashed potatoes and grilled asparagus to accompany the meal. Drizzle the mushrooms atop the potatoes/steak and serve.

No additional tips available.