Best 2 Balsamic Marinated Steak And Unstuffed Mushrooms Recipes

Indulge in a culinary journey with our balsamic marinated steak and unstuffed mushrooms, a symphony of flavors sure to tantalize your taste buds. The steak, marinated in a delectable blend of balsamic vinegar, herbs, and spices, promises a tender and juicy experience in every bite. Complementing the steak are the unstuffed mushrooms, a delightful medley of sautéed mushrooms, onions, and a hint of white wine, all nestled in a rich and flavorful sauce. This article presents both recipes with detailed instructions, ensuring a seamless and enjoyable cooking experience. Elevate your dinner table with these exquisite dishes, perfect for special occasions or a delightful weeknight meal.

Here are our top 2 tried and tested recipes!

FLANK STEAK WITH SAUCEY MUSHROOMS

Flank Steak with Saucey Mushrooms image

Provided by Food Network Kitchen

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

One 1 1/2-pound flank steak, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1 clove garlic, smashed
1/2 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
Kosher salt
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large
1/2 teaspoon kosher salt plus more
2 cloves garlic, minced
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons heavy cream
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives

Steps:

Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

BALSAMIC FLANK STEAK AND MUSHROOMS

Balsamic Flank Steak and Mushrooms image

Great for mid-week entertaining. Easy and impressive but will require at least 8 hours or over night marinating. You can refrigerate this for up to 2 days for more intense flavour. Since the experts do not suggest using the marinade where the meat sat for sometime, I think it is advisable to double the marinade and divide it in half and use the reserved part for later.

Provided by Pinaygourmet 345142

Categories Steak

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
2 lbs flank steaks
2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb shiitake mushroom, sliced
1 lb button mushroom, sliced
1 tablespoon chopped fresh parsley

Steps:

In a large plastic bag, combine vingegar, soy sauce and sugar; add steak.
Seal and refrigerate for 8 hours.
Remove from marinade, reserving the marinade (used the reserved half if you doubled the marinade recipe).
In skillet, heat oil over medium-high heat, cook onion, garlic, stirring, until transluscent, 3 minutes.
Add mushrooms; cook until liquid is evaporated, about 10 minutes.
Add reserved marinade; cook until no liquid remains, about 5 minutes.
Meanwhile, broil steak, or grill over medium-high heat, for 7-9 minutes per side for medium rare.
Transfer to cutting board. Tent with foil; let stand for 10 minutes.
Slice thinly across the grain.
Serve with mushroom mixture; sprinkle with parsley.

Nutrition Facts : Calories 271.3, Fat 13.3, SaturatedFat 4.4, Cholesterol 77.1, Sodium 323.4, Carbohydrate 10.4, Fiber 2.3, Sugar 5.9, Protein 27.8

Tips:

To ensure the marinade penetrates the steak deeply, use a flavorful mixture of balsamic vinegar, olive oil, garlic, herbs, and spices. Score the steak's surface before marinating to allow the flavors to seep in.
Select large, firm mushrooms for the unstuffed version. Clean them thoroughly and remove the stems. Brush the mushroom caps with olive oil and season them with salt and pepper.
When grilling the steak, cook it over medium-high heat to achieve a nice sear on the outside while keeping the inside tender and juicy. Use a meat thermometer to check for the desired doneness.
Roast the unstuffed mushrooms in the oven until they are tender and caramelized. Keep an eye on them to prevent overcooking.
Serve the balsamic-marinated steak with the roasted mushrooms and any desired sides, such as grilled vegetables, mashed potatoes, or a fresh salad.

Conclusion:

The balsamic-marinated steak and unstuffed mushrooms are a delicious and easy-to-make meal that is perfect for a special occasion or a casual weeknight dinner. The marinade infuses the steak with a rich and tangy flavor, while the roasted mushrooms provide a savory and earthy complement. This dish is sure to impress your family and friends, and it is a great way to enjoy the flavors of the season.