Flank Steak with Dried Mushroom Magic


by: Laura

Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don't want to navigate between the stovetop and the grill, you can make the mushrooms ahead, and reheat when it's time for the steak to come off the grill. The mushrooms will go with any steak, skirt steak, hanger steak, tri-tip, or even a grilled hamburger. Grilling season is here my friends. Let the good times roll. (Please make this, you'll thank me.)


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serves: 4-6

1/4 ounce dried shiitake mushrooms (about 6 medium)

1 teaspoon whole black peppercorns

3 tablespoons peanut oil

1 flank steak (1 1/2-2 pounds, trimmed of any surface fat)


2 tablespoons soy sauce

2 teaspoons granulated sugar

2 teaspoons rice vinegar

Nutrition Facts
Flank Steak with Dried Mushroom Magic

Servings Per Recipe: 4

Amount per Serving

Calories: 353

  • Total Fat: 19.6 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 56.2 mg
  • Sodium: 597.5 mg
  • Total Carbs: 4.7 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 2.7 g
  • Protein: 37.9 g

how is this calculated?

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1.  In a spice grinder or coffee mill, grind the mushrooms and peppercorns to a powder. Transfer the powder to a small bowl, add the oil, and stir to create a paste. Smear the paste evenly over both sides of the flank steak. Allow the flank steak to stand at room temperature for 20 to 30 minutes before grilling.

2.  To make the sauce: In a small bowl, whisk the sauce ingredients.

3.  Grill the steak over Direct High heat until cooked to desired doneness; 8 to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut across the grain into thin strips. Place the strips in a medium bowl. Pour the sauce over the strips. Toss to evenly coat. Serve warm.

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