Grilled Flank Steak With Shiitake Mushrooms

Recipe by Leslie in Texas
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Steaks;.
  • Place steaks in non aluminum pan (or ziploc bag) .
  • Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
  • Pour over steaks, turning to coat all sides.
  • Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
  • Mushroom Sauce:.
  • Reserve 6 2-inch diameter mushrooms for garnish.
  • Cut remaining into 1/2-inch-wide strips.
  • Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
  • Add mushroom slices and stir 3 minutes.
  • Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
  • Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
  • Stir in cream and boil until sauce coats spoon, about 3 minutes.
  • *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
  • Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
  • Remove steaks from marinade and arrange on grill rack.
  • Cook about 4 minutes per side for medium-rare.
  • Transfer to platter and let rest 5 minutes.
  • Reheat sauce over low heat, stirring occasionally.
  • Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
  • Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
  • Drain mushroom caps on paper towels.
  • Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
  • Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
  • Arrange mushroom caps in 2 clusters on platter edge.
  • Serve immediately, passing remaining sauce separately.