Flank steak is the perfect grilling meat, as it is well marbleized and cooking with the fat helps fill the steak with all the flavour from its natural juices. In this recipe, the balsamic and soy sauce base doubles as a marinade and is served over the steak, giving it an enormous amount of flavour. The sauce is simple to make, and is made up of mushrooms and onions which are cooked with the marinade, giving the flank steak a nice finishing touch.
The beauty of this dish is that the marinade is quick to prep, and the steak is easy to cook. This marinade consists of three simple ingredients, soy sauce, balsamic vinegar, and sugar, most of which you probably already have at home.
So get those mixed together, soak the steak in it, then put it all in the fridge for up to 24 hours. Then, before you’re ready to throw it on the grill, remember to save your marinade for the sauce, which you can make at the same time while the steak cooks. This is another great example of a dish that will look exquisite on your table any night of the week, and is a recipe that takes the hard work out of your meal planning.
My mother started making this dish several years ago and it’s always been one of my favourite meat recipes from her. So from my family to yours I hope you enjoy!
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- ½ cup balsamic vinegar
- 4 tbsp soy sauce
- 2 tbsp granulated sugar
- 2 lb flank steak
- 2 tbsp olive oil
- ½ onion chopped
- 2 cloves garlic, minced
- 2 lb sliced mushroom
- In a large resealable plastic bag, combine balsamic vinegar, soy sauce, and sugar. Add steak. Seal and refrigerate for at least 8 hours. (Up to 24 hours). Reserving the marinade.
- In a large skillet heat oil over medium heat, cook onion and garlic for about 3 minutes stirring often until onion is soft. Then add mushrooms and cook for another 10 minutes until mushroom are soft. Add reserved marinade and cook an additional 5 minutes or until liquid reduces.
- Meanwhile, place steak on greased grill over medium-high heat and cook for 7-9 minutes per side for medium-rare. Transfer to a cutting board. Tent with foil and let stand for about 10 minutes. Slice thinly across the grain.
- Serve topped with balsamic mushroom sauce and garnish with fresh parsley.