Grilled Flank Steak with Mushroom Sauce

Adapted from: Simply Recipes (simplyrecipes.com)

Cook Time: 20–25 minutes | Serves: 4–6

Grilled flank steak at its most elevated — the steak is hot-and-fast on the grill, while a deeply savory mushroom sauce of dry-sautéed mixed mushrooms, butter, shallots, fresh rosemary, and a red wine reduction comes together alongside it. The two elements together create something genuinely restaurant-quality.

Ingredients

• 2 lbs flank steak
• Salt and olive oil
• Black pepper

Mushroom Sauce:

• 2 lbs mixed mushrooms (include shiitake for best flavor), cleaned, rough chop
• 2 Tbsp butter
• 1/2 cup minced shallots (or onions)
• 1 cup red wine (or beef broth)
• 1 Tbsp minced fresh rosemary

Instructions

1. Salt the steak well and let it come to room temperature.
2. Dry-sauté the mushrooms: Heat a large sauté pan over medium-high heat with no oil or butter. Add the mushrooms directly and stir occasionally, shaking the pan, until the mushrooms release their moisture and begin to squeak. Continue cooking until the liquid evaporates and mushrooms begin to brown. Add a large pinch of salt.
3. Add the butter, rosemary, and shallots to the mushrooms. Sauté over medium-high heat 2–3 minutes, stirring often. Pour in the red wine and boil until reduced by half. Turn off the heat and set aside.
4. Prepare the grill for high, direct heat. Preheat at least 10 minutes (cover on for gas grill). The grill is ready when you can only hold your hand 1 inch above the grate for 1 second. Clean grates with a wire scraper, then oil with an oil-soaked paper towel.
5. Rub the flank steak all over with olive oil. Place on the hot grill. Sear 4–6 minutes without moving. Rotate 90° for crosshatch marks, sear another few minutes. Flip and cook the other side.
6. Test for doneness — flank steak is best rare to medium-rare. Remove from grill when almost done and rest covered with foil for 5–10 minutes (it will continue cooking).
7. Finish the mushroom sauce: Turn the burner back on high and boil down the mushroom liquid to a near-glaze. Add any meat juices from the resting steak. Season to taste with salt.
8. Slice the steak: first cut in half along the grain, then make thin 1/4-inch slices against the grain on a diagonal. Serve immediately with the mushrooms.

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