Grilled Flank Steak with Mushrooms

01Method

1. 1

   Season the steak generously with salt on both sides and allow it to rest at room temperature before grilling.

2. 2

   Place a large skillet over medium-high heat. Add the mushrooms without any fat and cook, stirring occasionally and shaking the pan, until they release their liquid and begin to squeak. Stir in a generous pinch of salt.

3. 3

   Add the butter, rosemary, and shallots to the mushrooms. Cook over medium-high heat for 2–3 minutes, stirring frequently. Pour in the red wine and let it boil until the liquid reduces by half, then remove from heat.

4. 4

   Prepare the grill for high direct heat: for a gas grill, cover and preheat for at least 10 minutes; for charcoal, get the coals very hot. Clean the grates with a wire brush and wipe them down with an oil-dampened paper towel using tongs.

5. 5

   Rub olive oil thoroughly over the steak. Lay the steak on the hottest part of the grill and sear for 4–6 minutes without moving it. For crosshatch grill marks, rotate the steak 90° halfway through this side.

6. 6

   Flip the steak and cook for a few more minutes, testing doneness by touch. Flank steak is best rare to medium-rare — remove it slightly before it reaches the desired doneness, as it will continue cooking while resting. Let it rest off the heat and finish with freshly ground black pepper.

7. 7

   Return the mushroom pan to high heat and reduce the remaining liquid to a near-glaze. Stir in any juices that have collected from the resting steak. Adjust seasoning with salt as needed.

8. 8

   Slice the steak thinly on an angle, cutting across the grain (halving the steak along the grain first if it is large). Serve immediately alongside the mushroom sauce.