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Frixos Personal Chefing

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Flank Steak with Mushrooms

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A Flank steak with an Asian accent seared in a heavy cast iron skillet, served with sautรฉed garlicky mushrooms.

For more information about the meat cut please visit our Angus Beef Chart

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Flank Steak with Mushrooms

Course: Main Dish
Cuisine: International
Keyword: Beef, Food Recipes, Pleasures

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.

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