Grilled Flank Steak With Shiitake Mushrooms
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Marinade
- 2 (1 1/4-1 1/2 lb) flank steaks, fat trimmed
- 1⁄2 cup soy sauce
- 1⁄2 cup oriental sesame oil
- 1⁄2 cup soy sauce
- 3 tablespoons red wine vinegar
- fresh ground pepper
- 2 medium garlic cloves, crushed
-
Mushroom sauce
- 1 lb fresh shiitake mushroom, discard stems
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 2 cups unsalted beef stock (or more)
- 4 teaspoons Dijon mustard
- 4 teaspoons coarse grain mustard
- 1⁄2 cup heavy cream
- salt & freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas