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!
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.
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