Grilled Flank Steak w/ Mushrooms

This is the first thing I made for my hubby, Michael years ago on my stove-top, grill pan, when we began dating. It was a hit because 1) he found out I could cook & 2) he lovesssss mushrooms- "shrooms"! So despite the fact I had not blogged this recipe yet, I chose to exchange it for the grilling recipe swap. My friend Harriet was the recipient- And Harriet is so sweet, she said she'd guest blog! She does a wonderful job too- love her descriptions- see below recipe... Oh & I got Gianna's DELISH Marinated Flank Steak. Funny a flank steak for a... flank steak!  Grilled Flank Steak w/ Mushrooms 1 1/2 to 2 lbs. flank steak S & P 2 portobello mushrooms 1/4 lb. cremini mushrooms  1/4 lb. button mushrooms 3 large shallots, chopped 1/4 cup butter 2 scallions, chopped- greens only 1/2 cup balsamic vinegar 4 TBSp low sodium soy sauce 3 TBSp sugar  Marinade: Cut the steak into 4 equal pieces. Season w/ S & P. Combine 2 shallots, 1/4 cup balsamic vinegar, 1 TBSp sugar and 1 TBSp soy sauce in a resealable bag. Mix well. Marinate the steaks in the bag/mixture for 2 hours or more- overnight's best.  Cut all of the mushrooms into 1/4 inch slices. In a skillet melt 1/2 of the butter & add 1/2 of the remaining chopped shallot. Heat over medium for 1 minute. Add portobellos and season with S & P. Simmer for 15 minutes and transfer to a bowl and keep warm. Repeat process with the cremini mushrooms except reduce the cooking time to 10 minutes. Add cooked portobellos back into the skillet... In a small bowl mix 2 TBSp of sugar, 3 TBSp of soy sauce and 1/4 cup of balsamic vinegar. Add to mushroom skillet & boil for 3 minutes or until the liquid is slightly reduced. Add chopped scallions.  Preheat grill. Remove steaks from bag and dispose of marinade. Grill steaks until done, about 6-7 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms. Harriet's Take: I joined in on a recipe exchange on one of my message boards. The recipe theme was "grilling". I received Elisha's recipe for Grilled Flank Steak with Mushrooms. Normally, I'm not a big mushroom fan and don't cook with them too often (save for the Cream of Mushroom soup I make in my pressure cooker), so I was a bit hesitant with a recipe that was so full of mushrooms. Well, it was GREAT! The mushrooms were creamy in a balsamic and soy based sauce. It had a great tang. I'm a huge vinegar fan and really enjoy when it appears in recipes, especially in sauces. The flank steak (or in my case london broil) was marinated overnight and was very tender after grilling. I did make a few changes. I don't typically change a recipe the first time I make it, but I only did it because of the ingredient availability at my local supermarket.  I used porcini and shitake mushrooms as well as the portobellos. And I did substitute a london broil for the flank steak, because I never have luck finding flank steak at my market (I'm probably not looking hard enough). I'm going to keep this recipe on file. I'm sure I'll be making it soon since grilling season is afoot. Thanks Elisha!!!! Regards, Harriet Thank you, Harriet!!!!

Recipe Swap! Marinated Flank Steak

So this week's theme for the Recipe swap is Grilling. I love these swaps, they are so much fun. I gave a recipe I haven't blogged yet: Grilled Flank Steak with Mushrooms- THE 1st meal I ever made for my hubby when we started dating... & got this sort of similar one from my friend Gianna Marinated Flank Steak. We haven't been eating too much red meat lately at all for health's sake so this was a nice break.

Marinated Flank Steak 

I (Gianna) got this recipe from a friend and it's delicious!

(This is for 1 large steak, you may need to double or triple, depending on how many steaks you make.)

• 1/4 cup oil (I use olive)
• 3 Tbs. red wine vinegar
• 1/2 cup soy sauce
• 1 Tbs. garlic powder
• 1 Tbs. minced onion (I sometimes use onion powder)
• 4 Tbs. Apricot Preserves (if you can't find that, you can use peach)

Whisk all ingredients in a bowl.  Put steak and marinade into a large zip lock bag.  Marinate for AT LEAST 3 hours...but it's best to do it over night....the longer it marinates the better for this recipe.    Make sure you toss the steak around the bag a bunch of times during the marinade process.

 

Get your grill as hot as you can and spray it with cooking spray.

 

Cook steak 3-4 minutes, then flip and do another 3-4 minutes.

Slice and serve!

Now because the recipe is from Gianna, this post, as her recipe, must be in comic sans font. No, really, it magically changed. It won't let me type in anything else now. ;-P 

I threw together the marinade last night... Using olive oil, red wine vinegar, LOW sodium soy sauce, 1-2 TBSp minced fresh garlic & onion & the apricot preserves (which I always have on hand for recipes- sweet & savory. It's a good pantry staple!) And mixed it all up into the Ziploc bag with the 1+ lb Flank steak & into the fridge.

I did not grill outside. Actually rarely do since I work then come home to cook & we live on the 2nd floor. Grilling outdoors is more of a weekend thing. Plus for the longest time, I had been a city apartment inhabitant. And A city resident's best friend? The grill pan! I absolutely love & cannot live with out mine- it's over 10 years old! It's the same pan I made the 1st meal for my hubby on. It's a square All-Clad. A-mazing! 

When I came home from work, I took the ziploc bag out & placed it on the counter top to come to room temperature. Then, along with hubby, took Gabriel outside for bubbles & sidewalk chalk time!  

Came inside, turned the burner on high, sprayed the pan with cooking spray, then seared the flank steak on both sides. I had the oven on making the side of roasted broccoli. I finished the steak off in the oven (we like it medium-well) by placing the entire grill pan in for 5 minutes.

Then I allowed the steak to rest on the cutting board for 10 minutes... Sliced & served with roasted broccoli & mushrooms. 

The steak was delicious!!! So much flavor from the marinade! I highly recommend it. We'll be making this on the grill too. It is easy & doesn't take a lot of time. Thank you so much, Gianna!