← All recipes

Provencal Marinated Flank Steak with Portabella Mushrooms

Provencal Marinated Flank Steak with Portabella Mushrooms comes together with Garlic, Kosher Salt, Freshly Ground Black Pepper, Flank Steak About Inch Thick, and Extra Virgin Olive Oil. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1/4 tsp
• 1 1/2 lb
• 2 tbsp
• 1/4 cup
• 1 1/2 cup
• 1 tbsp
• 1 tbsp
• 1
• 2

Method (preview)

1. 1

   Herbes de Provence is an aromatic blend of dried herbs, usually rosemary, thyme, lavender, marjoram and fennel seed; it works beautifully to give grilled meats, poultry and vegetables the irresistible character of southern French cooking.

2. 2

   To make the rub: In a small bowl combine the rub ingredients and mash together with a fork.

3. 3

   Trim the flank steak of any surface fat and rub the spices into the both sides of the steak.

4. 4

   Place the flank steak in a shallow rectangular baking dish, cover, and refrigerate for 1 hour.

5. 5

   To make the marinade: In a medium saucepan over low heat, warm the olive oil.

6. 6

   Add the shallots and cook until softened but not browned, stirring occasionally, about 3 minutes.

7. 7

   Add the rest of the marinade ingredients, stir to blend and then heat to boiling.

8. 8

   Reduce heat and simmer for 5 minutes.

9. 9

   Set aside to cool.

10. 10

    Remove the baking dish from the refrigerator and place the mushrooms in the dish with the steak.

11. 11

    Pour in the cooled marinade, and turn the steak and mushrooms several times to distribute the marinade.

12. 12

    Refrigerate 1 to 2 hours, turning the steak and mushrooms occasionally.

13. 13

    Remove the steak and mushrooms from the dish and reserve the marinade.

14. 14

    Pour the marinade through a sieve into a medium saucepan.

15. 15

    Heat to boiling.

16. 16

    Boil, over medium-high heat, until reduced by half.

17. 17

    Keep warm over very low heat.

18. 18

    Grill the steak and mushrooms over Direct Medium heat until the internal temperature of the steak reaches 140F. for medium rare and the mushrooms are tender, turning once halfway through grilling time.

19. 19

    Transfer to a cutting board and let the steak and mushrooms rest for a few minutes before cutting into 1/4-inch diagonal slices.

20. 20

    Serve with the hot marinade drizzled over the top along with sliced grilled tomatoes and grilled French bread, if desired.

21. 21

    Contributed to the FareShare Gazette by Art; 25 October 2005. www.fareshare.net