Recipe - Grilled Flank Steak With Sauce Vera Cruz And Guacamole

2 pound Flank steak
Salt; to taste
Freshlyground black pepper;
to taste
2 lg Shallots
3 tablespoon Balsamic vinegar
2 tablespoon Sugar
2 tablespoon Soy sauce
Sauteed Portobello And
Cremini Mushrooms; see *
Note

* Note: See the "Sauteed Portobello And Cremini Mushrooms" recipe which is
included in this collection.

Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pieces.
Season steaks with salt and pepper and transfer to a large resealable
heavyduty plastic bag. Chop shallots and in a bowl stir together with
vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks,
covered and chilled, turning bag over at least once, at least 2 hours and
up to 2 days. Prepare grill. Remove steaks from bag and discard marinade.
Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7
to 9 minutes on each side for mediumrare. (Alternatively, grill steaks in
2 batches in a hot lightly oiled wellseasoned ridged grill pan over
moderatelyhigh heat.) Transfer steaks as cooked to a cutting board and let
stand 10 minutes. Cut steak at a 45 degree angle across grain into thin
slices. Serve steak with Sauteed Portobello And Cremini Mushrooms. This
recipe yields 4