Grilled Flank Steak with Mushrooms
"Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don’t want to navigate between the stovetop and the grill, you can make the mushrooms ahead, and reheat when it’s time for the steak to come off the grill. The mushrooms will go with any steak, skirt steak, hanger steak, tri-tip, or even a grilled hamburger. Grilling season is here my friends. Let the good times roll. (Please make this, you’ll thank me.)..."
INGREDIENTS
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2 pounds flank steak
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Salt
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Olive oil
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Black pepper
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2 pounds mixed mushrooms (if you can, make sure the assortment includes some shiitake mushrooms, they're especially flavorful), cleaned, rough chop
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2 tablespoons butter
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1/2 cup minced shallots (or onions)
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1 cup red wine (or beef broth)
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1 Tbsp minced fresh rosemary
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