Best 5 Grilled Flank Steak With Sauteed Portabella And Cremini Mushrooms Recipes

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**Grilled Flank Steak with Sautéed Portabella and Cremini Mushrooms: A Symphony of Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the delectable flavors of grilled flank steak, sautéed portabella and cremini mushrooms, and a tantalizing chimichurri sauce. This dish, presented in three delectable variations, promises an explosion of taste that will leave you craving for more. Embark on a culinary journey as we explore the intricacies of each recipe, guiding you through the steps of creating this exquisite dish that will undoubtedly become a favorite in your recipe repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

FLANK STEAK WITH MUSHROOMS



Flank Steak With Mushrooms image

This flank steak is marinated a delicious sauce and served with sauteed mushrooms. This is a perfect way to turn in a tough flank steak into a tender dinner

Provided by Derrick Riches

Categories     Entree     Dinner

Time 57m

Yield 5

Number Of Ingredients 12

1 1/2 to 2 pounds/700 to 900 grams flank steak
Salt, to taste
Black pepper, to taste
1 large shallot, divided
1/2 cup/120 mL balsamic vinegar
3 tablespoons/60 mL olive oil, divided
3 tablespoons/45 mL sugar, divided
5 tablespoons/60 mL soy sauce, divided
1/4 cup/60 mL butter, divided
1/2 pound/225 grams portobello mushrooms
1/2 pound/225 grams cremini mushrooms
2 scallions (green tops only)

Steps:

  • Gather the ingredients.
  • Season steak with salt and pepper.
  • Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
  • Add steaks and let sit for 2 hours or more.
  • Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
  • Cut the remaining half of shallot and scallion tops into two pieces.
  • In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
  • Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
  • Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
  • Once the creminis are cooked down, add the portobello pieces back in to reheat.
  • In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
  • Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
  • Then add the scallions.
  • Preheat grill.
  • Remove steaks from bag and dispose of the marinade.
  • Grill steaks until done, about 8 to 10 minutes per side.
  • Remove from grill and cut into strips cross grain. Serve with mushrooms.

Nutrition Facts : Calories 570 kcal, Carbohydrate 18 g, Cholesterol 150 mg, Fiber 2 g, Protein 47 g, SaturatedFat 13 g, Sodium 911 mg, Fat 34 g, ServingSize serves 4 to 5, UnsaturatedFat 18 g

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

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.

GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Marinate     Kid-Friendly     Steak     Summer     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 6

3 1/2 pounds flank steak
4 large shallots
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup soy sauce
Accompaniment: portabella and cremini mushrooms

Steps:

  • Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty 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 medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned 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° angle across grain into thin slices. Serve steak with sautéed mushrooms.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Fall     Shallot     Soy Sauce     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 1/2 pounds portabella mushrooms
1 1/2 pounds cremini mushrooms
3 large shallots
1 stick (1/2 cup) unsalted butter
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Steps:

  • Halve portabellas and cut into 1/4-inch-thick slices. Cut cremini into 1/4-inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining butter over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.
  • Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Sauteed Portabella and Cremini Mushrooms image

Make and share this Sauteed Portabella and Cremini Mushrooms recipe from Food.com.

Provided by Chill

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs portabella mushrooms
1 1/2 lbs cremini mushrooms
3 large shallots
1/2 cup unsalted butter
4 scallions (green parts only)
1/2 cup balsamic vinegar
5 tablespoons soy sauce
1/4 cup sugar

Steps:

  • Halve portabellas& cut both portabellas and creminis in 1/4" slices.
  • Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
  • Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
  • Transfer to a bowl and keep warm, covered.
  • Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
  • Mix both mushrooms together and keep warm.
  • Diagonally cut scallions into thin slices.
  • In a bowl whisk together vinegar, soy sauce, and sugar.
  • Heat mushrooms over moderately high heat and add vinegar mixture.
  • Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.

Nutrition Facts : Calories 192, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 647.7, Carbohydrate 17.5, Fiber 2.2, Sugar 12.8, Protein 6.1

Tips:

  • To tenderize the flank steak, use a meat mallet or the back of a heavy knife to pound it until it is about 1/4-inch thick.
  • Marinate the steak for at least 30 minutes, or up to overnight, in a mixture of olive oil, garlic, herbs, and spices. This will help to flavor and tenderize the meat.
  • When grilling the steak, cook it over high heat for a short amount of time, turning it once or twice, until it is cooked to your desired doneness.
  • Let the steak rest for a few minutes before slicing it against the grain. This will help to keep the juices in the meat.
  • For the sautéed mushrooms, use a variety of mushrooms, such as portabella, cremini, and shiitake. This will add a variety of flavors and textures to the dish.
  • Sauté the mushrooms in a mixture of butter and olive oil over medium heat until they are tender and browned.
  • Season the mushrooms with salt, pepper, and herbs, such as thyme or rosemary.
  • Serve the grilled flank steak with the sautéed mushrooms and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Grilled flank steak with sautéed portabella and cremini mushrooms is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The flank steak is tender and flavorful, and the sautéed mushrooms are a delicious and savory addition. This dish is sure to please everyone at your table.

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