Broiled Flank Steak With Mushroom Sauce

"From a Sunset Magazine special edition, "Sunset Weeknight." This is a delicious, Asian-inspired recipe that makes a nice change from London Broil. I like to serve it with garlicky smashed red potatoes and steamed broccoli."
 
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photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
photo by Halcyon Eve photo by Halcyon Eve
Ready In:
32mins
Ingredients:
13
Serves:
4-6
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ingredients

  • 8 ounces fresh shiitake mushrooms, rinsed and stems removed
  • 8 ounces sliced common mushrooms (white or crimini)
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh ginger
  • 14 cup hoisin sauce
  • 2 tablespoons rice vinegar (not seasoned rice vinegar)
  • 1 tablespoon dark sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 2 cups reduced-sodium fat-free beef broth
  • 2 garlic cloves, minced
  • 1 (2 lb) flank steaks, trimmed of fat
  • 2 -3 green onions, rinsed, patted dry, and sliced diagonally into thin slices
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directions

  • Cut shiitake caps into 1/4 inch thick slices. Heat olive oil in 12-14 inch nonstick skillet over medium-high heat. Add shiitake, common mushrooms, and ginger. Cover and cook, stirring often, for about 10 minutes or until lightly browned.
  • Meanwhile, in a small bowl, combine hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a rack in a broiling pan; brush top with about half of the hoisin sauce mixture.
  • Combine cornstarch and cold water; stir until well mixed. Add broth and garlic to pan with mushroom mixture. Bring to boil over high heat, then add cornstarch mixture. Cook and stir until sauce is thickened.
  • Broil steak about 6 inches from heat about 6-7 minutes or until well-browned on top. Flip over and brush other side with all but 1 tbsp of hoisin sauce mixture. Broil until meat is done to taste, about 6-7 minutes longer for rare (cut to test).
  • Transfer steak to a carving board. Stir remaining 1 tbsp of hoisin sauce mixture into the mushroom sauce and pour sauce into a bowl. Cut steak against the grain into thin slices. Divide meat between 4-6 plates. Top with equal amounts of mushroom sauce and serve. Garnish with green onions.

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