Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms – a delicious recipe with flank steak, shallots, balsamic vinegar, sugar, soy sauce, Accompaniment. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat steak dry and cut crosswise at a 45 angle into 4 equal pieces.
2
Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag.
3
Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce.
4
Pour marinade into bag.
5
Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
6
Prepare grill.
7
Remove steaks from bag and discard marinade.
8
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.
9
(Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)
10
Transfer steaks as cooked to a cutting board and let stand 10 minutes.
11
Cut steak at a 45 angle across grain into thin slices.
12
Serve steak with sauteed mushrooms.
1136
kcal
Calories
72
g
Fat
13
g
Carbs
104
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 pounds flank steak, 4 large shallots, 1/3 cup balsamic vinegar, 1/4 cup sugar, and more.
Yes, Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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