Frixos Personal Chefing

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Flank Steak with Mushrooms

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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Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!

You can print the recipe!
Flank Steak with Mushrooms
Course Main Dish
Cuisine International
Servings
Ingredients
For the Steak:
For the Mushrooms:
Course Main Dish
Cuisine International
Servings
Ingredients
For the Steak:
For the Mushrooms:
Instructions
For the Marinade:
  1. 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:
  1. 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.
  2. Remove the steaks from the pan and allow to rest, covered with foil, for 10 minutes before slicing thinly.
For the Mushrooms:
  1. 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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