Don’t skip the mushrooms!
They’re simmered with rosemary and red wine, and make this simple dinner feel restaurant-worthy.
Get ready for something fabulous.
Elise Bauer
Grilling season is here my friends.
Let the good times roll.
(just make this, youll thank me.)
Elise Bauer
you’ve got the option to usethe finger testto tell when the steak is done.
Flank steak is best when cooked to rare or medium-rare.
The texture can get tough if you cook it past medium.
Elise Bauer
Once youve found them, make thin, perpendicular slices (across) this grain.
More Steak Recipes for Summer Grilling!
Heat a large saute pan on medium high heat.
Elise Bauer
Add the mushrooms to the pan, as is (no butter or oil).
Stir the mushrooms occasionally, and shake the pan a bit.
You should hear the mushrooms squeak when they move in the pan.
Elise Bauer
(See our article and video onHow to Dry Saute Mushrooms).
Continue to cook until the mushrooms release their moisture.
Add a large pinch of salt and stir to combine.
Elise Bauer
Add the butter, rosemary and shallots.
Stir to combine and saute over medium-high heat for 2-3 minutes, stirring often.
Turn off the heat.
Elise Bauer
If you are using a charcoal grill, get the coals very hot.
Using tongs, wipe down the grill grates with the oil-soaked towel.
While the grill is heating up, massage olive oil into the steak.
Elise Bauer
You want the steak well coated.
When the grill is hot enough, place the steak on a hot part of the grill.
Sear for 4-6 minutes without moving.
Elise Bauer
Turn the steak over.
Touch it to test for doneness (seethe finger technique for checking for doneness).
You might only need a couple minutes on this side, depending on how thick your flank steak is.
Elise Bauer
Flank steak is best rare or medium rare; it becomes tough if it gets too well done.
When the flank steak is almost done, take it off the heat and let it rest.
Grind black pepper over it.
Turn the burner on high and boil down the liquids almost to a glaze.
Add any meat juices that have accumulated with the resting flank steak.
Taste for salt and add any if needed.
Then slice it thinly, on an angle, across the grain.
Serve immediately with the mushrooms
P.S.
