Grilled Flank Steak with Broiled Mushrooms and Tomatoes
- 1-1/2 — 2 lbs. flank steak
- 8 oz. of button mushrooms, left whole if mushrooms are small; halved if mushrooms are large
- 1 cup cherry tomatoes
- 1/2 cup red wine
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 Tbsp. honey
- 1 Tbsp. fresh thyme leaves, chopped
- Pinch crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- Olive oil
- Combine the red wine, soy sauce, garlic, honey, pepper flakes, and lots of freshly ground black pepper in a zipper-style sealable plastic bag. Make small slashes on the flank steak or pierce the flank steak with a needle tenderizer. This will allow the marinade to penetrate more easily. Add the flank steak to the bag, seal, and massage the steak a little to coat completely with the marinade. Marinate for at least 2 hours, or as along as overnight, in the refrigerator. Preheat the broiler in your oven and make sure the oven rack is in the top position. Heat a stovetop grill pan over medium-high heat for 5 minutes. Remove the flank steak from the marinade and shake off any excess. Place the steak in the grill pan and season with salt. Grill for 4 minutes per side, turning the steak 90 degrees halfway through cooking each side to make perfect grill marks. Flank steak is best cooked to medium-rare or medium at most. After that, it becomes very tough.
- Remove the steak to a resting plate and loosely tent with foil. Immediately toss the button mushrooms and cherry tomatoes with the fresh thyme, salt and a little olive oil and add to the grill pan. Transfer the pan to the broiler and broil for 5 minutes, tossing regularly. Slice the steak against the grain into thin slices and serve with the mushrooms and tomatoes. Serves 4.