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.
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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.
If you love flank steak like I do, then you should try my Grilled Flank Steak with Roasted Tomatoes.
Are you a mushroom lover? You must try my grilled T-bone with creamy mushroom sauce, salisbury steak and decadent homemade cream of mushroom soup.
Ingredients you need
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- 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
- Prep the meat. Season flank steak with salt and pepper and let it sit at room temperature for an hour.
- Prep mushrooms. Cut button and shiitake mushrooms into large slices. Separate oyster and enoki mushrooms from clumps.
- Sear the meat. Heat your grill pan on high heat and melt butter. When bubbly, add steaks and sear each side until desired doneness. Baste meat with juices while it is cooking. Remove from heat and reserve on a serving platter.
- Sauté mushrooms. Melt butter in hot pan and brown button mushrooms. Add garlic and and oyster mushrooms. Cook for 2 more minutes, then remove from heat.
- Finish mushrooms. Stir Worcestershire sauce and remaining butter until butter has melted. Gently stir in enoki mushrooms.
- Serve. Pour the buttered mushrooms over the reserved steaks and garnish with fresh thyme and green onions.
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.
Storing/Freezing Instructions
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Flank steak is a very flavorful meat despite its deceptively thin size. It cooks quickly and can be marinated or not. If you can not find flank steak, try using skirt steak or flat iron steak.
Grilled Flank Steak with Garlic and Wild Mushrooms
Ingredients
- 2 lb beef flank steak cut in half
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 4 tablespoon 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 teaspoon Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 green onion julienned
Instructions
- Season both sides of steak with salt and pepper. Let it rest at room temperature for 1 hour.
- 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. - 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.
- In the hot pan where you were just cooking the steaks, melt 2 tablespoon 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.
- Stir Worcestershire sauce and remaining 1 tablespoon 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.
- Serve immediately.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Glad to have joined this group, such supportive women. Just wish I had more time in the next few weeks so I could participate more.
I love steak with mushrooms, this looks incredible!
love the pictures!!! I can’t wait to make this!
What a gorgeous flank steak! I love mushrooms – any kinds!! Sending this link to my husband who’s going to grill this recipe for me! =)
beautiful mushrooms! such a perfect and healthy dish!
Oh yum, Laura. I adore steak with mushrooms! Beautiful with those oyster mushrooms.
This dish looks so good, and your photos are stunning. I love your site. I hope you had a lovely #SundaySupper.
Interesting new butter – I haven’t noticed that yet in my market. Sounds like it would be a great base for a compound butter (which just happens to be one of my favorite ways to use butter). Flank steak is such a terrific cut of meat – and grilling is such a great way to cook it. And what’s more classic than steak and mushrooms? Great post – thanks.
This is a great recipe. Next time I see flank steak on sale I will pick some up to make this. My hubby will be so happy!
I can almost smell the steak and mushrooms in those photos. When we were growing up, we always had Sunday dinner at midday and it was a great tradition which seems to have slipped away. It’s great to hear about your weekly extended family meals. The kids are lucky.
Funny old world of ours! Just came back from a yummy lunch very similar to your dish: used the very same mushrooms, but a butterflied and marinated pork steak instead of beef! [Well, to save dollars and cents, buy a rolled pork shoulder, cut it into ‘steaks’, freeze and have a very cheap and beautiful dish for next to ‘nothing’ 🙂 ! ]
My boys are carnivores as well, and would love this!
And I of course and mushroom crazed 🙂
YUM! I love mushrooms and yours look fantastic with this steak! Great recipe for #SundaySupper
A baked potato dripping with butter……..yummmmmmm
Perfect combination! Your photos are amazing Laura!
I have visited Land O Lakes, WI near the small town where my husband grew up! My mom always bought LOL butter when I was growing up. We use butter more sparingly these dats, but I cannot make eggs without a pat of butter sizzling in the pan…
Steak with garlic mushrooms is one of my favorites – this looks so good, Laura!
I’m not a mushroom fan, but my husband would LOVE this dish (he’s so mushroom-deprived). I’ll pass your recipe along to him so he can try it next time I’m not around for dinner!
Your photos are amazing. I could actually lick my screen!!!
Delish! I love the photo of the mushrooms. Flank steak is one of my favorite cuts of beef. I’ll have to try this recipe soon.
I remember Land O Lakes butter. When I was a kid we’d take the end piece off the package and fold it so that her knees looked like boobs. It remember it was very funny as a 9 year old.
Sadly, I doubt this new butter will make its way to Australia.
You did a beautiful job with the flank steak and mushrooms. Yummy.