Flank Steak With Mushrooms

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/2/20
Flank Steak with Mushrooms
Sabrina S. Baksh/Regarding BBQ, Inc.
Prep: 20 mins
Cook: 37 mins
Total: 57 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
570 Calories
34g Fat
18g Carbs
47g Protein
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Nutrition Facts
Servings: 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.

Ingredients

  • 1 1/2 to 2 pounds/700 to 900 grams flank steak
  • Salt, to taste
  • Black pepper, to taste
  • 1 large shallot, divided
  • 1/2 cup/120 mL balsamic vinegar
  • 3 tablespoons/60 mL olive oil, divided
  • 3 tablespoons/45 mL sugar, divided
  • 5 tablespoons/60 mL soy sauce, divided
  • 1/4 cup/60 mL butter, divided
  • 1/2 pound/225 grams portobello mushrooms
  • 1/2 pound/225 grams cremini mushrooms
  • 2 scallions (green tops only)

Steps to Make It

  1. Gather the ingredients.

  2. Season steak with salt and pepper.

  3. Combine half of the 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.

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

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

  6. Cut the remaining half of shallot and scallion tops into two pieces.

  7. In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.

  8. Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.

  9. Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.

  10. Once the creminis are cooked down, add the portobello pieces back in to reheat.

  11. In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.

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

  13. Then add the scallions.

  14. Preheat grill.

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

  16. Grill steaks until done, about 8 to 10 minutes per side.

  17. Remove from grill and cut into strips cross grain. Serve with mushrooms.

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