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Balsamic Flank Steak And Mushrooms

bbq, beef - other

1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
2 pounds flank steak
2 tablespoons olive oil
1 onion; chopped
2 cloves garlic; minced
1 pound shiitake mushrooms; sliced
1 pound button mushrooms; sliced
1 tablespoon chopped fresh parsley

In large resealable plastic bag, combine vinegar, soy sauce and sugar; add steak. Seal and refrigerate for at least 8 hours or for up to 2 days. Remove from marinade, reserving marinade. In large skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes or until translucent. Add shiitake and button mushrooms; cook for 10 minutes or until no liquid remains. Add reserved marinade; cook for 5 minutes or until no liquid remains. Meanwhile, place steak on greased grill over medium-high heat or under broiler; close lid and cook for 7 to 9 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 10 minutes. Slice thinly across the grain. Serve topped with mushroom mixture; sprinkle with parsley.

Contributor: Canadian Living Magazine, April, 2001

Yield: 8 servings

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