A Flank steak with an Asian accent seared in a heavy cast iron skillet, served with sautéed garlicky mushrooms.
For more information about the meat cut please visit our Angus Beef Chart
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Flank Steak with Mushrooms
Ingredients
For the Steak:
- 1 Flank steak , about 500 grs
- 1 tablespoon neutral oil , like Canola
- 500 grs Portobello Mushrooms , with stems thickly sliced
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 cloves Garlic , chopped
- 50 ml White wine , Chardonnay
- 1 tablespoon Dry Oregano
- Sea Salt
- freshly ground Black Pepper
For the Mushrooms:
- 60 ml Light Soy Sauce
- 40 ml Lime juice , (about 2 limes)
- 1 tablespoon neutral oil , like Canola
- 1 tablespoon Dijon Mustard
- 1 tablespoon fresh Ginger , peeled and minced
- 1 clove Garlic , minced
Instructions
For the Marinade:
- Combine all the ingredients in a medium bowl. Whisk together and pour in a resealable plastic bag. Add the Flank steak and marinate refrigerated for 3-24 hours, turning occasionally. Remove from the refrigerator 30 minutes prior to cooking and wipe off most of the marinade and generously sprinkle the steak with salt and pepper.
For the Steak:
- Set a large cast iron skillet or pan over high heat and let it heat up for 2 minutes until smoking. Add a tablespoon of the neutral oil to the pan and let this heat up for 1 minute. Add the Flank steak, searing on each side for 3-4 minutes (medium-rare doneness). While Searing the steaks If the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned.
- Remove the steaks from the pan and allow to rest, covered with foil, for 10 minutes before slicing thinly.
For the Mushrooms:
- While the meat is resting add the 2 tablespoons of EVOO in a large 30 cm frying pan on high heat for 1-2 minute until. Add the mushrooms and chopped garlic and let sizzle and brown on one side before tossing. Cook for about 4-5 minutes, pour the wine to deglaze the pan with a wooden spoon, add the Oregano and season with a pinch of salt and pepper.
