Grilled Flank Steak with Mushroom Sauce

GRILLED FLANK STEAK WITH MUSHROOM SAUCE ©copyright – all rights reserved  m.arthur

2 Flank steaks – 1-1/4 pounds each


½ cup soy sauce

½ cup vegetable oil

3 tablespoons balsamic vinegar

Freshly ground black pepper

2 large cloves of garlic, crushed

  1. Put all ingredients in blender and emulsify thoroughly.
  2. Pour marinade into 2 zip lock bags. Add flank steaks and using a drinking straw, suck the air out of the bag or pushing air out with your hands.

Mushroom Sauce:

3 tablespoons butter

3 tablespoons vegetable oil

1 pound mushrooms, brushed and wiped and sliced – do not wash

4 teaspoons Dijon mustard

3 teaspoons coarse-ground mustard

½ cup heavy cream – more if needed at end of cooking

Salt and freshly ground black pepper to taste

1 cup beef stock

  1. To prepare sauce: melt butter with oil in large skillet over medium-high heat.  Add mushrooms and sauté for 3-4 minutes.
  2. Mix beef stock into mushroom mixture and both mustards.
  3. Increase heat to high and boil until reduced by 1/3, about 4 minutes.
  4. Stir in cream and boil until sauce coats a wooden spoon, about 3 minutes.
  5. Season with salt and pepper.
  6. Add more cream if sauce reduces too much.
  7. Grill flank steak for 4 minutes on each side for medium-raw. Do not overcook – we want this to be medium-rare.
  8. Slice on an angle very thinly and serve with mushroom sauce.