Marinated Flank Steak with Mushrooms

Posted by on Mar 15, 2012 in Beef, Dinner, Paleo | 3 comments

Marinated Flank Steak with Mushrooms

Flank steak is one of the less intimidating cuts of beef to cook, in my opinion, as it’s pretty forgiving. While I love it medium rare, it’s still delicious cooked to medium, which is not the case for most types of steak. For someone who isn’t all that comfortable cooking steak, flank steak is a great place to start. I’ve also found that it’s often one of the few grass-fed options at places like Whole Foods, for those who have a hard time finding pasture raised meats.

In this recipe, flank steak is flavored with a simple marinade that later becomes the rich mushroom sauce that it’s topped with. The sauce is great by itself as well, if you can’t bring yourself to slice mushrooms are the end of a long day!

crimini mushrooms

slice

marinade becomes the sauce


perfect.


Marinated Flank Steak with Mushroom Sauce

2 pounds grass-fed flank steak
1/2 C red wine
1/2 C coconut aminos
6 cloves garlic, minced
1/2 t black pepper
1 pound crimini mushrooms, sliced
1 T grass-fed butter

    • Combine the wine, coconut aminos, garlic and pepper in a dish large enough to fit the steak
    • ¬†Add the steak and turn to coat.
    • Refrigerate for at least 1 and up to 4 hours.
    • Remove the steak from the marinade, reserving the marinade, and grill or broil the steak on high heat about 4 minutes per side for medium rare.
    • Allow to rest for 10 minutes, then slice thinly against the grain.
    • Transfer to a serving platter and keep warm.

While the steak is resting, prepare the mushrooms:

  • Heat a large skillet over medium heat and melt the butter in it
  • Add the mushrooms and brown on both sides. (you may have to do this in 2 batches so they can brown)
  • Add the reserved marinade and reduce until it is reduced to roughly 1/2 C.
  • Pour the mushrooms and sauce over the steak and serve.

a simple and impressive supper!

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3 Comments

  1. I don’t know how exactly I get so lucky with your recipes — or is it that you specifically cook using items that truly are in an average (average person who actually cooks 95% of their meals, I mean) person’s pantry/refrigerator? Of the last four meals I’ve made of yours I had never seen the recipe beforehand, only had the one ingredient that I needed to use (here, flank steak) and then like magic, I also happen to have everything else I need. And this is partly how you make cooking for us non-chefs really special. Thank you for all of the phenomenal recipes and none of the headache or elitist b.s.

    • Thank you, Cat! I’m so glad everything has come out good and you didn’t have to run to the store! I love making delicious dinners out of a few simple ingredients, and I’m happy to hear that it’s appreciated. <3

  2. And they have all been DELICIOUS, quick and easy to prepare. Kudos!

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