Grilled Flank Steak with Mushrooms is the perfect summer meal: quick, easy, and delicious, and it’ll feed the whole family. Don’t skip the mushrooms! They’re cooked with rosemary and red wine, lending a restaurant-like feel to this easy dinner.
Get ready for something fabulous. Steak and Mushrooms!
That means grilled flank steak and assorted mushrooms first dry sautéed, then sautéed with butter, shallots and cooked in a red wine reduction.
BBQ season is here my friends. Let go of the good times. (Please do this, you will thank me.)
How to grill flank steak
Flank steak is a large, lean cut of beef that tastes amazing when cooked quickly on the grill.
High, direct heat is best for grilling flank steaks, so be sure to preheat your grill sufficiently before grilling. Sear the steak on one side for about 4 to 6 minutes, then flip and grill for another minute or two. You can find out when the steak is ready with a finger test.
Flank steak tastes best when cooked to rare or medium-rare. The texture can get chewy if you cook it over medium.
Cut across the grain
Besides cooking quickly, the other key to an excellent flank steak is to slice it as thinly as possible across the grain.
To do this, look for the long muscle fibers that run the length of the flank steak (they should be pretty obvious). Once you find them, make thin, vertical slices (about) this grain.
Since a large flank steak can be unwieldy, if you like, you can slice it in half for easier handling (with of the grain) before slicing across the grain.
More steak recipes for summer grilling!
- Grilled Marinated Flank Steak – Flank steak also tastes great with a marinade!
- How to grill the best steak
- Grilled steak salad with rocket and parmesan
- Grilled Carne Asada
- Grilled skirt steak skewers
See How to Sauté Mushrooms
Grilled flank steak with mushrooms
ingredients
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2 lb flank steak
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Salt
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Extra virgin olive oil
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Black pepper
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2 lb mixed Mushrooms (if possible, have some shiitake mushrooms in stock, they are particularly aromatic), cleaned, roughly chopped
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2 tablespoon butter
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1/2 Cup shallots (or onions), chopped
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1 Cup red wine (or beef broth)
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1 tablespoon fresh rosemarychopped
method
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Salt the steak:
Salt the steak well and let it come to room temperature.
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Dry fry mushrooms:
Heat a large skillet over medium-high heat. Place the mushrooms in the pan as they are (without butter or oil). Stir the mushrooms occasionally and shake the pan a little. You should hear the mushrooms squeak as they move around in the pan. (See our article and video on drying mushrooms).
Continue cooking until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.
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Finish the mushrooms:
Add butter, rosemary and shallots. Stir and sauté over medium heat for 2-3 minutes, stirring frequently.
Add the red wine (alternatively beef broth) and boil until the sauce has reduced by half. Turn off the heater.
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While the mushrooms are cooking, prepare the grill for high direct heat:
If using a gas grill, turn it on, cover, and let it heat up for at least 10 minutes. (You want the grill to be very hot, which can be difficult with a gas grill if the grill hasn’t been preheated long enough.)
When using a charcoal grill, heat the coals very hot. The grill is hot enough when you can place your hand about an inch above the grill and hold it there for just 1 second.
When the grill is hot, clean the grill grates with a wire scraper, then dampen a paper towel with olive oil. Using tongs, wipe the cooking grates with the oil-soaked cloth.
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Sear the flank steak on one side:
While the grill is heating up, rub olive oil into the steak. You want the steak to be well coated. When the grill is hot enough, place the steak on a hot spot on the grill.
Fry for 4-6 minutes without stirring. If you want a hatched pattern of grill marks, halfway through the cooking process, gently lift a corner of the steak with tongs to check for grill marks. If you have any, take the steak and place it back on the grill at a 90° angle (a quarter turn) from where it was.
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Turn the steak over and grill on the other side:
Turn the steak over. Touch to test doneness (see finger technique for checking doneness). Depending on how thick your flank steak is, you may only need a few minutes on this side.
Flank steak is best rare or medium rare; it becomes difficult when done too well. Try to cook the meat just a little, as it will continue to cook a little while it rests from the heat.
When the flank steak is almost done, remove it from the heat and let it rest. Grind black pepper on top.
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Finish the mushrooms:
Turn up the heat and boil the liquids down almost to a glaze. Add any meat juices that have collected with the resting flank steak. Taste for salt and add some if necessary.
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Slice the steak and serve with mushrooms:
If you have a large steak, it may be easier to cut it in half along the grain of the steak first. Then slice it thinly at an angle across the grain. Serve immediately with the mushrooms
PS: If you end up with leftover mushrooms, you can throw them in a scrambled egg for breakfast.
| nutritional information (per serving) | |
|---|---|
| 431 | calories |
| 19g | Fat |
| 12g | carbohydrates |
| 46g | protein |
