Flank Steak With Mushrooms

Flank Steak with Mushrooms
Grilled Flank Steak with Mushrooms. Sabrina S. Baksh/Regarding BBQ, Inc.
  • Total: 57 mins
  • Prep: 20 mins
  • Cook: 37 mins
  • Yield: serves 4 to 5
Nutritional Guidelines (per serving)
570 Calories
34g Fat
18g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 4 to 5
Amount per serving
Calories 570
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 63%
Cholesterol 150mg 50%
Sodium 911mg 40%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Protein 47g
Calcium 54mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Season steak with salt and pepper.

  2. 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.

  3. Add steaks and let sit for 2 hours or more.

  4. Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4 inch slices.

  5. 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.

  6. Heat 1 tablespoon olive oil over medium for 1 minute. Add portobellos and season with salt and pepper.

  7. Simmer for 8 minutes and transfer to a bowl and keep warm.

  8. Repeat process with the cremini mushrooms except reduce the cooking time to 6 minutes.

  9. Add portobello pieces and keep warm.

  10. 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.

  11. Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.

  12. Add scallions.

  13. Preheat grill.

  14. Remove steaks from bag and dispose of the marinade.

  15. Grill steaks until done, about 8 to 10 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms.

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