Grilled Flank Steak With Shiitake Mushrooms: A Culinary Classic

I can still remember the first time I tasted flank steak cooked this way. My parents had invited some friends over for a summer barbecue, and the aroma of the steak mingling with the earthy scent of shiitake mushrooms filled the air. It was a revelation – the tenderness of the steak, the umami-rich mushrooms, and the complex flavors of the marinade created a symphony on my palate. Ever since, this dish has been a go-to for special occasions and simple weeknight dinners alike.

Recipe Overview

• Prep Time: 25 minutes (plus 24 hours marinating)
• Cook Time: 15 minutes
• Total Time: 24 hours 40 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free (check soy sauce ingredients), Dairy-Free (can be adapted)

Ingredients

Marinade:

• 2 (1 1/4-1 1/2 lb) flank steaks, fat trimmed
• 1/2 cup soy sauce (use tamari for gluten-free)
• 1/2 cup oriental sesame oil
• 1/2 cup soy sauce (yes, listed twice in original recipe)
• 3 tablespoons red wine vinegar
• Fresh ground pepper
• 2 medium garlic cloves, crushed

Mushroom Sauce:

• 1 lb fresh shiitake mushrooms, 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 (can substitute with coconut cream for dairy-free)
• Salt & freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil

Equipment Needed

• Non-aluminum pan or zip-top bag
• Medium bowl
• Large heavy skillet
• Small heavy skillet
• Barbecue grill or broiler
• Platter
• Paper towels

Instructions

1. Marinating the Steaks: Begin by placing the flank steaks in a non-aluminum pan or a large zip-top bag. This is important because the acid in the marinade can react with aluminum.
2. Preparing the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, and a generous amount of freshly ground pepper. Add the crushed garlic cloves and mix well.
3. Marinating: Pour the marinade over the steaks, ensuring all sides are well coated. Cover the pan tightly or seal the zip-top bag and refrigerate for 24 hours, turning the steaks occasionally to evenly distribute the flavors. This long marinating time is key for a tender and flavorful result.
4. Preparing the Mushrooms: Reserve six 2-inch diameter shiitake mushrooms for garnish. Cut the remaining mushrooms into 1/2-inch-wide strips.
5. Making the Mushroom Sauce: Melt 3 tablespoons of unsalted butter with 3 tablespoons of vegetable oil in a large heavy skillet over medium-high heat. The combination of butter and oil adds richness and prevents the butter from burning.
6. Sautéing the Mushrooms: Add the sliced mushrooms to the skillet and stir for 3 minutes, until they begin to soften.
7. Reducing the Sauce: Mix in 1 cup of beef stock and both the Dijon mustard and coarse grain mustard. Increase the heat to high and boil until the sauce is reduced by half, about 5 minutes. This concentrates the flavors of the mushrooms and mustards.
8. Simmering the Sauce: Add the remaining 1 cup of beef stock, 1/4 cup at a time, boiling until the sauce is reduced by half after each addition. This step-by-step reduction is crucial for achieving a rich and complex sauce.
9. Finishing the Sauce: Stir in the heavy cream and boil until the sauce coats a spoon, about 3 minutes. Season with salt and freshly ground black pepper to taste. The sauce can be prepared up to 1 day ahead at this point. Chill the sauce and reserved mushrooms separately.
10. Preheating the Grill: Prepare your barbecue grill for high heat. Alternatively, you can use a broiler.
11. Grilling the Steaks: Remove the steaks from the marinade (discard the marinade). Arrange the steaks on the grill rack.
12. Cooking the Steaks: Cook the steaks for about 4 minutes per side for medium-rare. Adjust the cooking time based on your desired level of doneness. Use a meat thermometer for accuracy; 130-135°F is ideal for medium-rare.
13. Resting the Steaks: Transfer the steaks to a platter and let them rest for 5 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
14. Reheating the Sauce: While the steaks are resting, reheat the sauce over low heat, stirring occasionally.
15. Cooking the Garnish Mushrooms: Melt 1 tablespoon of butter with 1 tablespoon of oil in a heavy small skillet over high heat. Add the reserved mushroom caps and cook until heated through, about 2 minutes per side. Drain the mushroom caps on paper towels.
16. Slicing and Plating: Cut the steaks across the grain diagonally into 3/8-inch slices. Arrange the slices in a circular pattern on a heated platter.
17. Serving: Thin the sauce with additional beef stock if desired and ladle half of the sauce in the center of the platter. Arrange the mushroom caps in 2 clusters on the platter edge. Serve immediately, passing the remaining sauce separately.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time! 24 hours is ideal, but even 12 hours will make a significant difference in flavor and tenderness.
• Searing the Steak: Ensure your grill or broiler is hot before cooking the steaks. This will create a beautiful sear and lock in the juices.
• Doneness: Use a meat thermometer to check the internal temperature of the steak for accurate doneness. Remember that the steak will continue to cook slightly as it rests.
• Mushroom Variation: Feel free to experiment with different types of mushrooms in the sauce, such as cremini or oyster mushrooms.

Serving & Storage Suggestions

Serve this Grilled Flank Steak with Shiitake Mushrooms immediately after cooking for the best flavor and texture. It pairs wonderfully with a side of roasted asparagus, mashed potatoes, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. The sauce can also be stored separately and reheated as needed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	770 kcal	N/A
Calories from Fat	526 g	68%
Total Fat	58.5 g	89%
Saturated Fat	19.9 g	99%
Cholesterol	125 mg	41%
Sodium	3286.3 mg	136%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	2.1 g	8%
Sugars	4.5 g	17%
Protein	47.4 g	94%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Dairy-Free: Substitute the heavy cream in the mushroom sauce with coconut cream for a dairy-free option.
• Vegetarian: While this recipe centers on flank steak, consider using large portobello mushroom caps marinated and grilled similarly for a vegetarian twist, adapting the mushroom sauce accordingly.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than 24 hours?

A: While 24 hours is optimal, you can marinate the steak for up to 48 hours. Beyond that, the acid in the marinade might start to break down the meat too much, resulting in a mushy texture.

Q: Can I use dried shiitake mushrooms instead of fresh?

A: Yes, you can substitute fresh shiitake mushrooms with 4 ounces of dried shiitake mushrooms. Soak them in hot water to cover for 30 minutes, then drain, squeeze out excess moisture, and discard the hard cores before using.

Q: What if I don’t have beef stock?

A: You can substitute beef stock with chicken stock or vegetable stock, although the flavor profile will be slightly different. Beef stock will provide the richest and most complementary flavor.

Q: How can I prevent the steak from sticking to the grill?

A: Make sure your grill is clean and well-oiled before placing the steak on it. You can also lightly oil the steak itself.

Q: Can I make the mushroom sauce ahead of time?

A: Yes, the mushroom sauce can be prepared up to 1 day ahead. Chill the sauce and reserved mushrooms separately and reheat gently before serving.

Final Thoughts

This Grilled Flank Steak with Shiitake Mushrooms is more than just a recipe; it’s an experience. The combination of savory, umami, and earthy flavors will tantalize your taste buds and leave you wanting more. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this recipe and share your feedback – and perhaps pair it with a bold Cabernet Sauvignon for a truly unforgettable meal!