Grilled Flank Steak with Garlic and Wild Mushrooms

Perfect for a weeknight meal or for an evening with friends, your family will love this easy and delicious grilled flank steak with garlic and wild mushrooms.

I love the idea of bringing the family together for a home-cooked meal on Sunday. When I was little, we would go to my grandmother’s house for the weekly meal. You could smell her delicious cooking while you were walking up to her apartment.

Today, the hubby, kids and I get together with our extended family at least once a week to share a meal, making great memories for my kids. Getting the family together to share a meal has always been a passion of mine.

Why this recipe is so great

My family is a fan of steak. Yes, we are carnivores at heart. And grilled steak is one of those meals that we all love whole heartedly.

Flank Steak is a terrific cut of meat to use when you are in a hurry. It’s a thinner cut of meat, but still full of flavor and not overly expensive as the premium cuts. This is great when you are feeding a family of five! I used a 2lb slab of meat and cut it in half, for faster even cooking.

And mushrooms! I adore mushrooms. And not just plain white mushrooms, but all kinds of mushrooms like oyster, shitake and enoki mushrooms. These babies have different textures and such tremendous flavor.

It’s a quick and easy meal you can whip up for any day of the week.

Ingredients you need

• Beef flank steak: You can also use skirt or a flat iron steak.
• Assorted mushrooms: You can use as little or as much mushrooms you want. Choose only white mushrooms or mix in shitake, oyster, portobello or enoki mushrooms.
• Butter: Butter adds such delicious flavor, but you can also use extra virgin olive oil or a mixture of the two.
• Flavorings: garlic, Worcestershire sauce, thyme, green onions, salt, pepper

Step-by-step directions

1. Season both sides of flank steak with salt and pepper and let it sit at room temperature for an hour. Always bring your meat to room temperature before cooking to allow it to cook evenly.

2. Heat your grill pan on high heat and melt 1 TBS butter. When butter is bubbly, add steaks and sear for 7 minutes.

3. Flip steaks over and cook until desired doneness, about 10 more minutes for medium-rare. NOTE: thicker cuts will require longer cooking times. Baste meat with juices while it is cooking.

4. While steak is cooking, cut button mushrooms and shiitake mushrooms into large slices. Separate oyster and enoki mushrooms from clumps. When steak is cooked to desired doneness, remove from heat and reserve on a serving platter.

5. In the hot pan where you were just cooking the steaks, melt 2 TBS butter and let butter get bubbly. Sauté sliced mushrooms for 3 minutes until browned, then add the garlic and oyster mushrooms. Cook for 2 more minutes, then remove from heat.

6. Stir Worcestershire sauce and remaining 1 TBS butter into the sauce. Continue to stir until butter has completely melted. Gently stir in enoki mushrooms. Pour the buttered mushrooms over the reserved steaks. Garnish with fresh thyme and green onion slices.

Expert Tips and Recipe FAQS

Cooking flank steak on a grill is equally easy to do. Just preheat your grill on high. Place steaks on hot grill and cook steaks about 6 to 7 minutes on each side. Flank steak is best served medium-rare, as it can toughen if over-cooked.

While the steak is cooking, you can also prepare the mushrooms on the grill using a cast iron pan.

If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free pomegranate e-cookbook!) or follow me on Instagram or Facebook.

Continue to Content

Yield: 4 servings

Grilled Flank Steak with Garlic and Wild Mushrooms

Print

Perfect for a weeknight meal or for an evening with friends, your family will love this easy and delicious grilled flank steak with garlic and wild mushrooms.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 2 lb beef flank steak, cut in half
• ¼ tsp salt
• ⅛ tsp black pepper, ground
• 4 TBS butter, divided
• 8 oz button mushrooms
• 8 oz shitake mushrooms
• 8 oz oyster mushrooms
• 3 ½ oz enoki mushrooms
• 1 garlic clove, crushed
• 1 ½ tsp Worcestershire sauce
• 1 TBS fresh thyme
• 1 green onion, julienned

Instructions

1. Season both sides of steak with salt and pepper. Let it rest at room temperature for 1 hour.
2. Heat your grill pan on high heat and melt 1 TBS butter.
   When butter is bubbly, add steaks and sear for 7 minutes.
   Flip steaks over and cook until desired doneness, about 10 more minutes for medium-rare. NOTE: thicker cuts will require longer cooking times. Baste meat with juices while it is cooking.
3. While steak is cooking, cut button mushrooms and shiitake mushrooms into large slices.
4. Separate oyster and enoki mushrooms from clumps.
5. When steak is cooked to desired doneness, remove from heat and reserve on a serving platter.
6. In the hot pan where you were just cooking the steaks, melt 2 TBS butter and let butter get bubbly.
7. Sauté sliced mushrooms for 3 minutes until browned, then add the garlic and oyster mushrooms. Cook for 2 more minutes, then remove from heat.
8. Stir Worcestershire sauce and remaining 1 TBS butter into the sauce. Continue to stir until butter has completely melted.
9. Gently stir in enoki mushrooms.
10. Pour the buttered mushrooms over the reserved steaks.
11. Garnish with fresh thyme and green onion slices.
12. Serve immediately.
    

Notes

To cook on a grill, preheat grill on high. Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling 6 to 7 minutes for medium-rare doneness. Flank steak is best served medium-rare, as it can toughen if over-cooked. While the steak is cooking, you can prepare the mushrooms on the grill using a cast iron pan.

Cooking Tips: Enoki mushrooms do not need much heat to cook, so they are added right before serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 602Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 210mgSodium: 399mgCarbohydrates: 13gFiber: 5gSugar: 4gProtein: 68g

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!