Grilled Flank steak with creamy mushroom sauce
Grilled flank steak served with a creamy mushroom sauce made with whole milk and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flank Steak (trimmed of excess fat) | 800 | Grams |
| Olive Oil (for grilling) | 2 | Tbsp |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Mushrooms (sliced) | 300 | Grams |
| Butter (unsalted) | 2 | Tbsp |
| Garlic (minced) | 2 | Clove |
| Shallots (finely chopped) | 2 | Count |
| Whole Milk (for the sauce) | 250 | Milliliters |
| Heavy Cream (for the sauce) | 100 | Milliliters |
| Fresh Thyme (chopped) | 1 | Tbsp |
| Fresh Parsley (chopped) | 1 | Tbsp |
Instructions
- Season the flank steak with salt and black pepper on both sides.
- Preheat the grill to medium-high heat and brush with olive oil.
- Grill the flank steak for 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- In a skillet, melt butter over medium heat and add minced garlic and chopped shallots. Sauté until fragrant.
- Add sliced mushrooms to the skillet and cook until they are browned and tender.
- Pour in whole milk and heavy cream, stirring to combine. Let it simmer until the sauce thickens.
- Stir in fresh thyme and parsley, and season with salt and pepper to taste.
- Slice the rested steak against the grain and serve with the creamy mushroom sauce.
Prep
- Thaw the flank steak in the refrigerator overnight if frozen.
Kitchen equipment
GrillSkillet