Marinated Flank Steak With Mushroom Gravy
Tender flank steak, marinated overnight in a bold elixir, broiled to juicy perfection, then crowned with a thick, luscious mushroom gravy that’ll have you wielding your spoon like a treasure hunter. Served atop creamy mashed potatoes
Ingredients
- 1 flank steak
Marinade
- 1/3 cup lite soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 4 tsp minced garlic
- 1 tsp fresh ginger (minced)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 oz fresh mushrooms (sliced)
- 1 tbsp butter buds
- 1 1/4 cup water
- 1 package onion mushroom gravy mix
Sides
- 1 package instant potatoes
- 1 bag frozen green beans
Instructions
- In large zip lock bag, combine soy sauce, vinegar, olive oil, garlic, ginger, and black pepper. Using a fork, pierce flank steak several times on both sides and place in bag with marinade. Seal and refrigerate for at least 1 hour, or overnight.
- Remove steak from marinade and place on a broiler pan. Broil 3 inches from heat source for about 6 minutes on each side.
- Slice mushrooms and set aside.
- Lightly coat a medium skillet with cooking spray and place over medium-high heat. Saute’ mushrooms for about 5 minutes.
- Mix water and gravy mix in a small mixing bowl.
- Add to the mushrooms and bring to a boil, stirring constantly. Reduce heat to low, simmer until thickened, about 5 minutes. Add any juice left in the pan from the steak to the gravy
- Cook Mashed Potatoes according to package directions
- Place frozen green beans in a bowl add ¼ tsp salt, ¼ tsp black pepper, and 1 tbsp butter buds, mix well and cook in the microwave for 3 minutes
- Slice steaks across the grain into 1/8 inch slices.
- Place mashed potato with a serving sliced meat on top, serve with Italian green beans on each plate. Top steak with gravy.
- Serve and enjoy