Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms

1. 1

   Pat steak dry and cut crosswise at a 45 angle into 4 equal pieces.

2. 2

   Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag.

3. 3

   Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce.

4. 4

   Pour marinade into bag.

5. 5

   Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.

6. 6

   Prepare grill.

7. 7

   Remove steaks from bag and discard marinade.

8. 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. 9

   (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)

10. 10

    Transfer steaks as cooked to a cutting board and let stand 10 minutes.

11. 11

    Cut steak at a 45 angle across grain into thin slices.

12. 12

    Serve steak with sauteed mushrooms.

* Per serving · 4 servings · Values may vary.