Grilled Flank Steak with Mushrooms

Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.

  • Yield: Serves 4-6, depending on appetite


  • 2 pounds flank steak
  • Salt
  • Olive oil
  • Black pepper
  • 2 pounds mixed mushrooms (if you can, make sure the assortment includes some shiitake mushrooms, they're especially flavorful), cleaned, rough chop
  • 2 tablespoons butter
  • 1/2 cup minced shallots (or onions)
  • 1 cup red wine (or beef broth)
  • 1 Tbsp minced fresh rosemary


1 Salt the steak well and let it come to room temperature.

2 Dry sauté the mushrooms. Heat a large sauté pan on medium high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally, and shake the pan a bit. You should hear the mushrooms squeak when they move in the pan. Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.

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3 Add the butter, rosemary and shallots. Stir to combine and sauté over medium-high heat for 2-3 minutes, stirring often. Pour in the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat.

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4 While the mushrooms are cooking, prepare the grill for high direct heat. If you are using a gas grill, turn it on, cover it, and let it heat up for at least 10 minutes. (You want the grill to be very hot, which can difficult to do on a gas grill if the grill hasn't pre-heated long enough.) If you are using a charcoal grill, get the coals very hot. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second. When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with vegetable oil. Using tongs, wipe down the grill grates with the oil-soaked towel.

5 While the grill is heating up, massage olive or other vegetable oil into the flank steak. You want the steak well coated. When the grill is hot enough, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a cross-hatch pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been.

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6 Turn the steak over. touch it to test for doneness (see the finger technique for checking for doneness). You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Try to undercook the meat just a little, as it will continue to cook a bit while it is off the heat resting. When the flank steak is almost done, take it off the heat and let it rest. Grind black pepper over it.

7 Finish the mushrooms. Turn the burner on high and boil down the liquids almost to a glaze. Add any meat juices that have accumulated with the resting flank steak. Taste for salt and add any if needed.

8 If you have a large steak, it may be easier to first cut it in half along the grain of the steak fibers. Then slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms.

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p.s. If you end up with leftover mushrooms (how this was even possible here I have no idea) you can throw them into some scrambled eggs for breakfast.

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  • DC

    My LLTC (loving longtime companion) and I just tried this recipe for a leisurely 4th of July afternoon lunch. It was great! The best, DC and AN in Chicago

  • Elizaeth

    Also when cooking on tabletop in a frying pan, at least two basil leaf will enchance it with a great flavor to the steak and mushrooms, I think that it was a great recipe, cooked it with the basil and it had a delightful taste to the mouth. “Bon Apetite”

  • Jonathan

    If you grill with charcoal try throwing some rosemary directly on the coals to infuse the steak with a smokey rosemary flavor.

    Great idea, thanks! ~Elise

  • craig simm0ns

    Wow was this a great one!

  • Dean

    Hey Elise
    Made this yesterday, the mushrooms are fantastic! Huge hit with everyone in the house and the guests I had over, thank you a million for the recipe!

  • Livin Local

    Steak, mushrooms and rosemary simply were made to be together. As with others, I am intrigued by the dry saute method for mushrooms! Sounds delectable!

  • Patrick

    Scored some fresh morels the same day this recipe popped up. Excellent combination! – Thanks

  • Todd Fuller

    WOW! Made this tonight, with a side of grilled asparagus and it was freaking amazing. I bought a Shiraz(needed the red wine) and drank the rest with dinner. One of the best meals ever and the best part is that it’s easy!

  • Isabel

    Hi, I am planning on making this as soon as I can and I want to be sure I cut it correctly. How do I know to cut “against the grain”? Congratulations on your site I get lots of recipes off it and have made as many as possible.

    Great question. When you get your flank steak, you will see that the muscle fibers of the steak all go in one direction. Basically you want to slice the meat across the fibers to break them up. This is called cutting against the grain. Cutting with the grain would be cutting in the same direction of the meat fibers. Doing this would result in a tough piece of steak. ~Elise

  • HappyHubby

    Thanks for sharing! I made this last night and as soon as the mushrooms started cooking, my husband called from the other room “something smells good!” He devoured every last mushroom.

  • Lydia (The Perfect Pantry)

    I love steak and mushrooms (who doesn’t?). I do the mushrooms on the grill, right alongside the steak. I use large white stuffing mushrooms, brushed with a bit of olive oil, salt and pepper. Cook them bottom up for a few minutes, then turn them over and cook until some liquid collects in the cup; that’s how you know they’re done. Sometimes I grill a few onion rings the same way.

  • Elle

    Elise, dry sauteeing mushrooms is a new one for me and I will definitely try it. We never have steak of any kind. flank, hangar, skirt, ribeye without sauteed, carmelized onions and mushrooms. Last week I found a new (for me) mushroom called Beech Mushroom at Whole Foods, along with Maitake, in small plastic bags – they looked very interesting and they tasted wonderful – they are a definite must have again.

  • Chad

    I’ve had pretty good luck using Jaden’s method of “tenderizing” steaks – this works especially well with flank steak. Basically, you just salt the crap out of it about 20-30 minutes before hand, and then wash it off, pat it dry and hit the grill.

    here is the link:

    Hi Chad, Jaden’s technique is great. I don’t think it’s necessary with flank steak though. When you cut flank steak against the grain, you are essentially tenderizing the meat by cutting the muscle fibers. If you cut the flank steak properly it should be very tender. ~Elise

  • Charlene

    Hi Elise. I’m curious about the reason/results of the dry sauteing of the mushrooms. Thanks!

    Hi Charlene, mushrooms have a lot of moisture in them. By dry sautéing them first, you can more easily release and evaporate that moisture. The mushrooms will be less likely to be limp and mushy as a result. ~Elise

  • Amy

    Looks great. One idea: I often do a mushroom sauce like this – for a simple grilled sirloin or flank steak or for a fancier dinner, a whole tenderloin, seared on the outside, then quickly finished in the oven – but instead of the red wine, I use ruby port, or combo of red wine/port. Makes it extra delicious.