Grilled flank steak with sauteed portobello and cremini m

4 servings

Ingredients

Quantity Ingredient
2 pounds Flank steak
Salt and pepper to season
2 larges Shallots
3 tablespoons Balsamic vinegar
2 tablespoons Sugar
2 tablespoons Soy sauce

Directions

Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows)

Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag.

Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.

Prepare grill. Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.

Cut steak at a 45 degree angle across grain into thin slices. Serve steak with sauteed mushrooms.

Yield: 4 servings

COOKING LIVE SHOW #CL9153

All recipes courtesy of Gourmet Magazine

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