A great weekend dish. Prepare the marinade ahead of time, and allow the meat to soak up all the juices for 1 to 4 hours. Make sure to use grass-fed beef if possible.
Prep Time:1-4 hours |
Cook Time:8 minutes |
Ready In:1 hour |
Ingredients:
- 2 lbs grass-fed flank steak
- 1/2 cup(s) red wine
- 1/2 cup(s) coconut aminos
- 6 clove(s) garlic (minced)
- 1/2 teaspoon(s) black pepper
- 1 lbs crimini mushrooms (sliced)
- 1 tablespoon(s) grass-fed butter
Instructions:
Combine the wine, coconut aminos, garlic and pepper in a dish large enough to fit the steak. Add the steak and turn to coat.
Refrigerate for at least 1 and up to 4 hours. Remove the steak from the marinade, reserving the marinade, and grill or broil the steak on high heat about 4 minutes per side for medium rare. Allow to rest for 10 minutes, then slice thinly against the grain. Transfer to a serving platter and keep warm.
While the steak is resting, prepare the mushrooms. Heat a large skillet over medium heat and melt the butter in it. Add the mushrooms and brown on both sides. (you may have to do this in 2 batches so they can brown). Add the reserved marinade and reduce until it is reduced to roughly 1/2 C.
Pour the mushrooms and sauce over the steak and serve.
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