This flank steak is marinated a delicious mixture
and served with sautéed mushrooms.

Ingredients

• 1 1/2 to 2 pounds/700 to 900 g flank steak
• 1/2 pound/225 g portobello mushrooms
• 1/2 pound/225 g cremini mushrooms
• 1 large shallot
• 1/4 cup/60 ml butter
• 2 scallions (green tops only)
• 1/2 cup/120 ml balsamic vinegar
• 1/4 cup/60 mL soy sauce, plus 1 tablespoon/15 mL soy sauce
• 1/4 cup/60 mL olive oil
• 3 tablespoons/45 mL sugar
• Salt to taste
• Black pepper to taste

Preparation

1. Season steak with salt and pepper.
2. Combine 1/2 shallot, 1/4 cup balsamic vinegar, 2 tablespoons of olive oil, 1 tablespoon of sugar, and 2 tablespoons of soy sauce in a resealable bag. Mix well. Add steaks and let sit for 2 hours or more.
3. Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4 inch slices.
4. Cut remaining half of shallot and scallion tops into 1/2 pieces. In a skillet melt 1/2 of the butter and add 1/2 of the shallots.
5. Heat 1 tablespoon olive oil over medium for 1 minute. Add portobellos and season with salt and pepper. Simmer for 8 minutes and transfer to a bowl and keep warm.
6. Repeat process with the cremini mushrooms except reduce the cooking time to 6 minutes. Add portobello pieces and keep warm.
7. In a small bowl mix 2 tablespoons of sugar, 3 tablespoons of soy sauce and 1/4 cup of balsamic vinegar. Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced. Add scallions.
8. Preheat grill.
9. Remove steaks from bag and dispose of marinade.
10. Grill steaks until done, about 8-10 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms.

by: Derrick Riches