Private Dinner Chef Austin Texas
2 pounds flank steak
2 pounds portabella mushrooms, cleaned, sliced
2 tablespoons butter
1 tsp fresh garlic minced
1/2 cup minced shallots (or onions)
1 cup red wine
1 Tbsp minced fresh cilantro
1. Heat your grill
2. Add some olive oil to the flank steak and salt and pepper the steak well. Hold in the fridge until you are ready to cook on the grill
3. Heat large pan on medium heat and add the butter and sauté shallots and garlic. When you smell the garlic bloom add the mushrooms. You might want to lower the heat just a little not to burn the garlic, stirring occasionally.
4. Add the red wine to deglaze the pane or you can substitute beef broth and reduced by half. Turn off the heat.
5. When the grill is heated up and you are ready to cook, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a diamond pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done.
6. Remove your flank steak from the grill and let it rest for 5-10 minutes.
7. if your mushrooms are not hot turn on the burner to reheat. If you have any juices from the resting flank steak you can add that to your mushroom mixture.
8.Taste for salt and adjust seasonings if needed.
9. If you have a large steak cut it along the grain of the steak fibers and slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms. Enjoy!