Grilled Flank Steak with Mushrooms

Ingredients

For the Steak:

• 1 ½ – 2 lbs flank steak

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp fresh rosemary or thyme (optional)

• Salt & freshly cracked black pepper

For the Mushrooms:

• 1 lb cremini or button mushrooms, halved or thickly sliced

• 2 tbsp olive oil

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• Salt & pepper, to taste

Instructions

1. Marinate the Flank Steak:

   • In a bowl, whisk together olive oil, garlic, soy sauce, Worcestershire, balsamic vinegar, Dijon mustard, and herbs.

   • Place flank steak in a resealable bag or shallow dish, pour marinade over, and refrigerate for at least 2 hours (overnight for best flavor).

2. Prepare the Mushrooms:

   • Heat olive oil and butter in a skillet over medium heat.

   • Add garlic and cook for 30 seconds until fragrant.

   • Toss in mushrooms, season with salt and pepper, and sauté until golden brown and tender (about 8–10 minutes).

   • Stir in parsley and set aside.

3. Grill the Steak:

   • Preheat grill to medium-high heat.

   • Remove steak from marinade and pat dry (to help it sear).

   • Grill flank steak for 4–6 minutes per side for medium-rare (depending on thickness).

   • Let steak rest 5–10 minutes, then slice thinly against the grain.

4. Serve:

   • Arrange steak slices on a platter and spoon the garlicky mushrooms over the top.

   • Optional: drizzle with pan juices or a touch of balsamic glaze.