Grilled Flank Steak With Sauteed Portobello And Cremini M

Directions

1. Accompaniment: Sauteed Portobello and cremini mushrooms (recipe follows)
2. Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pcs.
3. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hrs and up to 2 days.
4. Prepare grill. Remove steaks from bag and throw away marinade. Grill steaks on a lightly oiled rack set 5 to 6-inches over glowing coals 7 to 9 min on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a warm lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 min.
5. Cut steak at a 45 degree angle across grain into thin slices. Serve steak with sauteed mushrooms.
6. Yield: 4 servings