Grilled Flank steak may have become my quick go to grill item this summer. You can impart so much flavor into this steak its unreal.
Plus mushroom happen to one of the easiest ingredients to make a sauce with. Their rich earthy flavors lend a great starting place to build flavor in a sauce- and pairing it with grilled steak makes a well balanced dish.
Grilled potatoes and garden tomato and cucumber salad with feta are the perfect sides!
Oh the end of summer meals, how I love you. Wait, summer is already over, so I guess this is a Fall outside meal. Where does the time go….
Flank Steak with Worchestershire mushroom sauce
- 1 flank steak
- 2 heaping teaspoons freshly ground black pepper
Mushroom Sauce –
- 1 tablespoon butter
- 8 oz mushrooms, slices
- sprinkle of Kosher salt
- 1 teaspoon cornstarch
- a splash of Brandy
- 1/2 teaspoon dried thyme
- 1 cup chicken stock, divided and warmed
- 2 tablespoons worchestershire sauce
Preheat grill to high heat.
1. Liberally add black pepper to both sides of the steak. Pat lightly with fingers, cover and refrigerate.
2. In a small saucepan, melt butter on medium high heat. Add mushroom slices and a sprinkle of salt, saute for 8-10 minutes, stirring occasionally. Sprinkle cornstarch, stir to coat mushrooms. Add Brandy and thyme, stir constantly until evaporated. Add 1/2 to 3/4 cup of warmed chicken stock and worchestershire sauce. Stir to combine and bring up to rapid simmer. Once thick and some of the liquid has evaporated, add remaining warm chicken stock to pan. Turn heat down to a slow/low simmer.
3. Grill steak for 4 (ish) minutes on each side, depending on thickness of steak and preferred internal temperature. Let sit for 8-10 minutes before slicing. Slice on a bias against the grain. Serve a few spoonfuls of mushroom sauce on top.