Recipe - Grilled Flank Steak With Sauteed Mushrooms

2 pound Flank steak
Salt and pepper to season
2 lg Shallots
3 tablespoon Balsamic vinegar
2 tablespoon Sugar
2 tablespoon Soy sauce

Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows)

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 6inches 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 moderately high
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 mushrooms.

Yield: 4 servings

COOKING LIVE SHOW #CL9153

All recipes courtesy of Gourmet Magazine

Posted to MMRecipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar
02, 1999