Broiled Flank Steak With Mushroom Sauce

READY IN: 32mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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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