Balsamic Marinated Flank Steak with Mixed Grilled Mushrooms

Steak and mushrooms are always a winning combination. Marinating the flank steak in balsamic vinegar adds an unforgettable rich, sweet flavor. For the mixed mushrooms, try baby Portobello, shiitake, Cremini and oyster mushrooms.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients:

2 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp. Worcestershire

2 Tbsp. honey

2 Tbsp. vegetable oil

2 lb. flank steak

3/4 tsp. salt, divided

1/2 tsp. freshly ground pepper, divided

1 lb. mixed whole mushrooms, stemmed

1 Tbsp. chopped fresh thyme

2 cloves garlic, minced

Directions:

Stir vinegar with soy sauce, Worcestershire sauce and honey. Add flank steak and marinade to a resalable bag. Marinate, refrigerated, for at least 1 hour, and up to 24 hours.

Preheat George Foreman Grill for 5 minutes with lid closed. Remove steak from marinade and reserve. Season steak with 1/2 tsp salt and 1/4 tsp pepper.

Place steak on grill, cook for 6 to 8 minutes or until internal temperature reaches 145°F for medium rare. Tent with foil and let rest for 10 minutes before slicing. Transfer marinade to a small saucepan set over medium heat; bring to a boil for 1 minute and cook until thick and syrupy.

Meanwhile, toss mushrooms with thyme, garlic and the remaining salt and pepper. Place on grill and cook for 3 to 5 minutes or until grill marked and tender.

Thinly slice steak across the grain.  Drizzle with cooked marinade. Top with mushrooms.

Tip: Serve on a bed of lightly dressed arugula, if desired.