Grilled Flank Steak With Shiitake Mushrooms

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 (1 1/4-1 1/2 lb) flank steaks, fat trimmed
• 1/2 cup soy sauce
• 1/2 cup oriental sesame oil
• 1/2 cup soy sauce
• 3 tablespoons red wine vinegar
• fresh ground pepper
• 2 medium garlic cloves, crushed
• 1 lb fresh shiitake mushroom, discard stems
• 3 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 2 cups unsalted beef stock (or more)
• 4 teaspoons dijon mustard
• 4 teaspoons coarse grain mustard
• 1/2 cup heavy cream
• salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil

Recipe

• 1 steaks;.
• 2 place steaks in non aluminum pan (or ziploc bag) .
• 3 whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
• 4 pour over steaks, turning to coat all sides.
• 5 cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
• 6 mushroom sauce:.
• 7 reserve 6 2-inch diameter mushrooms for garnish.
• 8 cut remaining into 1/2-inch-wide strips.
• 9 melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
• 10 add mushroom slices and stir 3 minutes.
• 11 mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
• 12 add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
• 13 stir in cream and boil until sauce coats spoon, about 3 minutes.
• 14 *this can be prepared 1 day ahead. chill sauce and reserved mushrooms separately.
• 15 prepare barbeque grill (high heat). steaks can also be cooked in broiler.
• 16 remove steaks from marinade and arrange on grill rack.
• 17 cook about 4 minutes per side for medium-rare.
• 18 transfer to platter and let rest 5 minutes.
• 19 reheat sauce over low heat, stirring occasionally.
• 20 melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
• 21 add reserved mushroom caps and cook until heated through, about 2 minutes per side.
• 22 drain mushroom caps on paper towels.
• 23 cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
• 24 thin sauce with additional stock if desired and ladle half of sauce in center of platter.
• 25 arrange mushroom caps in 2 clusters on platter edge.
• 26 serve immediately, passing remaining sauce separately.