Grilled Flank Steak with Mushrooms and Onions

Ingredients:

• 2 pound flank steak
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 shallot, divided
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil, divided
• 3 tablespoons sugar, divided
• 5 tablespoons soy sauce, divided
• 1/4 cup unsalted butter, divided
• 4 ounces shiitake mushrooms, torn
• 1/2 yellow onion, thinly sliced

Preparation:

Season steak with sea salt and freshly ground black pepper. Combine the shallot, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, and 2 tablespoons soy sauce in a resealable bag. Mix well. Add steaks and let sit for 2 hours or more.

In a 12” Nonstick Fry Pan melt half of the butter and add the onions. Cook over medium for 10 minute.

Add mushrooms and season with sea salt and freshly ground black pepper and sauté for 10 minutes.

In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons of sugar, 3 tablespoons of soy sauce, and 1/4 cup of balsamic vinegar.

 Add to mushrooms and onion mixture and boil for 3 minutes or until the liquid is slightly reduced.

Preheat grill. Remove steaks from bag and dispose of the marinade.

 Grill steaks until done, about 8 to 10 minutes per side.

Remove from grill and cut into strips cross grain.

Serve with mushrooms.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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