|Nutritional Guidelines (per serving)|
|Servings: serves 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flank steak is marinated a delicious mixture and served with sautéed mushrooms. This is a perfect way to turn in a tough flank steak into tender, delicious morsels.
- 1 1/2 to 2 pounds/700 to 900 g flank steak
- 1/2 pound/225 g portobello mushrooms
- 1/2 pound/225 g cremini mushrooms
- 1 large shallot
- 1/4 cup/60 mL butter
- 2 scallions (green tops only)
- 1/2 cup/120 mL balsamic vinegar
- 1/4 cup/60 mL soy sauce, plus 1 tablespoon/15 mL soy sauce
- 1/4 cup/60 mL olive oil
- 3 tablespoons/45 mL sugar
- Salt to taste
- Black pepper to taste
Season steak with salt and pepper.
Combine 1/2 shallot, 1/4 cup (60 mL) balsamic vinegar, 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
Add steaks and let sit for 2 hours or more.
Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4 inch slices.
Cut remaining half of shallot and scallion tops into 1/2 pieces. In a skillet melt 1/2 of the butter and add 1/2 of the shallots.
Heat 1 tablespoon olive oil over medium for 1 minute. Add portobellos and season with salt and pepper.
Simmer for 8 minutes and transfer to a bowl and keep warm.
Repeat process with the cremini mushrooms except reduce the cooking time to 6 minutes.
Add portobello pieces and keep warm.
In a small bowl mix 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce and 1/4 cup (60 mL) of balsamic vinegar.
Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
Remove steaks from bag and dispose of the marinade.
Grill steaks until done, about 8 to 10 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms.