Grilled Flank Steak with Broiled Mushrooms & Tomatoes

Blue Jean Chef

Serves: 4

Ingredients

  • 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

Preparation

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.

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