Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don’t want to navigate between the stovetop and the grill, you can make the mushrooms ahead, and reheat when it’s time for the steak to come off the grill. The mushrooms will go with any steak, skirt steak, hanger steak, tri-tip, or even a grilled hamburger. Grilling season is here my friends. Let the good times roll. (Please make this, you’ll thank me.)
How to Grill Flank Steak
Flank steak is a large, lean cut of beef that is fantastic when quickly cooked on the grill. High, direct heat is best for cooking flank steak, so make to sufficiently pre-heat your grill before you start cooking. Sear the steak for about 4 to 6 minutes on one side, then flip it over and grill it for another minute or two. You can use the finger test to tell when the steak is done. Flank steak is best when cooked to rare or medium-rare. The texture can get tough if you cook it past medium.
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Slice Across the Grain
Besides cooking quickly, the other key to excellent flank steak is to slice it as thinly as you can across the grain. To do this, look for the long muscle fibers running down the length of the flank steak (they should be rather obvious). Once you’ve found them, make thin, perpendicular slices (across) this grain. Since a large flank steak can be unwieldy, to make it easier to handle, if you want, you can slice the steak in half down its length (with the grain) before cutting it into slices across the grain.
More Steak Recipes for Summer Grilling!
Grilled Marinated Flank Steak – Flank steak is also great with a marinade! How to Grill the Best Steak Grilled Steak Salad with Arugula and Parmesan Grilled Carne Asada Grilled Skirt Steak Skewers
See How to Dry Sauté Mushrooms
Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine. Add the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat. If you are using a charcoal grill, get the coals very hot. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second. When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with olive oil. Using tongs, wipe down the grill grates with the oil-soaked towel. Sear for 4-6 minutes without moving. If you want a cross-hatch pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak with tongs to check for grill marks, if you have them, pick up the steak and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Try to undercook the meat just a little, as it will continue to cook a bit while it is off the heat resting. When the flank steak is almost done, take it off the heat and let it rest. Grind black pepper over it. P.S. If you happen to end up with leftover mushrooms you can throw them into some scrambled eggs for breakfast.
