FLANK STEAK WITH MUSHROOM SAUCE

FLANK STEAK WITH MUSHROOM SAUCE image

Categories Beef

Yield 4 to 6 people

Number Of Ingredients 12

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8 ounces fresh shiitake mushrooms, rinsed and stems removed
8 ounces sliced common mushrooms
2 tablespoons olive oil
1 tablespoon minced fresh ginger
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
2 cups fat-skimmed beef broth
2 cloves garlic, peeled & minced
1 tablespoon cornstarch, mixed with 3 tablespoons water
1 beef flank steak(about 2 pounds)[note I used flat iron steak]
2 to 3 green onions, rinsed and patted dry

Steps:

1. Cut shiitake caps into 1/4 inch thick slices. In a 12 to 14 inch nonstick frying pan over medium-high heat, combine shiitake and common mushrooms, olive oil, and ginger. Cover and cook, stirring often,until mushrooms are lightly browned, about 10 minutes. 2. Meanwhile, in a small bowl, mix together hoisin sauce, rice vinegar, and sesame oil. Place flank steak in a broiler pan; brush top of steak with about one half of the hoisin mixture. [Note: I barbequed the steak and marinated it with the sauce] 3. Add broth and garlic to pan with mushrooms. Bring to a boil over high heat, then add cornstarch mixture and stir until sauce is thickened. 4. Broil steak [I BBQ'ed] about 6 inches from heat until well browned on top, 6 to 7 minutes. Turn steak over and brush with all but 1 tablespoon of the remaining hoisin mixture. Broil until meat is done to your liking (cut to test), 6 to 7 minutes longer for rare. 5. Transfer steak to a carving board. Stir remaining 1 tablespoon hoisin mixture into mushroom sauce, then pour sauce into a bowl. Cut steak into thin slices, set on dinner plates, and top equally with muschroom sauce. Sprinkle with green onions.