Flank Steak with Mushrooms

By aajamom2

Ingredients

• 2 lbs flank steak
• salt
• olive oil
• black pepper
• 2 poundsmixed mushrooms, cleaned rough chopped
• 2 tbls butter
• 1/2 cup minced shallots or onions
• 1 cup red wine or beef broth
• 1 tbls minced fresh rosemary

Preparation

Step 1

Salt the steak well and let it come to room temperature.
Dry saute the mushrooms. Heat a large saute pan on medium heat. Add the mushrooms to the pan, as is, no butter or oil. Stir the mushrooms occasionally, and shake the pan a bit. Add a large pinch of salt and stir to combine.
Add the butter, rosemary and onions. Stir to combine and saute over medium heat for 2-3 minutes, stirring often. Pour in the red wine or beef broth, and boil until the sauce is reduced by half. Turn off heat.
While the mushrooms ar cooking, prepare the grill for high direct heat. While the grill is heating, massage olive oil or other vegetable oil into the flank steak. You want the steak to be well coated. When the grill is hot enough, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. Turn the steak over, you might only need a couple minutes on this side depending how thick the steaks are. Flank steak is best rare or medium rare. When too done it gets too tough. Try to undercook the meat just a little, as it will continue to cook a bit while it is off the heat resting. Grind black pepper over it.
Finish the mushrooms. Turn the burner on and boild down the liquids almost to a glaze. Add any meat juices that have accumulated with the resting flank steak. Taste for salt and pepper.
If you have a large steak, it may be easier to first cut it in half along the grain of the steak fibers. Then slice it thinly on an angle, against the grain. Serve immediately with the mushrooms.