Grilled Marinated Flank Steak With Sauteed Creminis

Name: Grilled Marinated Flank Steak With Sauteed Creminis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, very finely chopped; 1 teaspoon dry mustard; 1/3 cup low sodium Tamari; 1 tablespoon Worcestershire Sauce; 1/2 teaspoon ground ginger; 1/8 teaspoon ground mace; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds flank steak; 1/2 pound fresh Cremini mushrooms; 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil

Servings: persons

1/4 cup extra virgin olive oil
2 cloves garlic, very finely chopped
1 teaspoon dry mustard
1/3 cup low sodium Tamari
1 tablespoon Worcestershire Sauce
1/2 teaspoon ground ginger
1/8 teaspoon ground mace
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flank steak
1/2 pound fresh Cremini mushrooms
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil

1
Combine the marinade ingredients -- that's everything down to the steak -- in a jumbo zip lock freezer bag. Wipe the meat and place it in the bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 6 hours. (Overnight is better.)
2
Slice the mushrooms and prep a small pan to saute them.
3
Heat grill pan over medium high heat until it is so hot you can hardly hold your hand over it.
4
Take the steak out of the marinade bag and dry it very well. Be sure to save the marinade as it will become sauce with the mushrooms. Place steak on the hot grill pan. Grill for 4-6 minutes on each side. Do not move the steak while it is cooking!
5
You want your steak done to medium rare; well done will make it tough. When the second side has cooked 4 minutes, remove from the grill and place on a warm platter. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
6
While the steak is resting, add the marinade to the now sauteed mushrooms and bring to a boil. Reduce heat and allow the liquid to reduce to 1/3 its previous amount
7
Remove the steak to a cutting board and slice thinly against the grain, and at a slight diagonal so that the slices are wide. Stir the juices from the platter into the mushrooms and sauce. Return the sliced steak to the platter and nap with several spoonsful of mushrooms and sauce. Serve the remaining sauce on the side.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 2 cloves garlic, very finely chopped, 1 teaspoon dry mustard, 1/3 cup low sodium Tamari, and more.

Yes, Grilled Marinated Flank Steak With Sauteed Creminis 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.

That's it — enjoy your meal!