Grilled Flank Steak with Mushrooms

Ingredients

• 2 pounds flank steak
• Salt
• Extra virgin olive oil
• Black pepper
• 2 pounds mixed mushrooms, cleaned, roughly chopped
• 2 tablespoons butter
• 1/2 cup minced shallots, or onions
• 1 cup red wine, or beef broth
• 1 tablespoon minced fresh rosemary

Directions

1. Season the steak generously with salt, then set it aside until it comes to room temperature.
2. Set a large sauté pan over medium-high heat. Add the mushrooms straight to the dry pan, without oil or butter, and cook them, stirring now and then and giving the pan an occasional shake. As they move around, the mushrooms should make a little squeaking sound.
3. Cook the mushrooms until they give off their liquid. Sprinkle in a large pinch of salt and stir it through.
4. Add the butter, rosemary, and shallots to the pan. Stir everything together, then cook over medium-high heat for 2-3 minutes, stirring frequently.
5. Pour in the red wine, or use beef broth instead, and let it boil until the liquid has reduced by half. Take the pan off the heat.
6. As the mushrooms cook, get the grill ready for high, direct heat. For a gas grill, turn it on, close the lid, and preheat it for at least 10 minutes so it gets really hot.
7. For a charcoal grill, heat the coals until they are very hot. To check, hold your hand about an inch above the grate; the heat is right when you can keep it there for only 1 second.
8. Once the grill is hot, scrape the grates clean with a wire brush. Dampen a paper towel with olive oil, grab it with tongs, and rub the oiled towel over the grates.
9. While the grill heats, rub olive oil all over the steak so it is thoroughly coated. When the grill is ready, lay the steak on a hot section of the grate.
10. Cook the steak without shifting it for 4-6 minutes. If you want crosshatched grill marks, use tongs to lift one corner about halfway through and peek underneath. If marks have formed, lift the steak and set it back down at a 90 degrees angle from its original position.
11. Flip the steak. Press it gently to judge doneness. Depending on the thickness of the flank steak, this side may need only a couple minutes.
12. Flank steak is at its best rare or medium rare, and it can turn tough if cooked too far. Aim to pull it a touch early, since it will keep cooking slightly as it rests off the grill.
13. When the steak is just about done, remove it from the heat and let it rest. Finish it with freshly ground black pepper.
14. Return the mushrooms to high heat and boil the liquid until it is nearly a glaze. Stir in any juices that have collected from the resting steak. Taste, then add more salt if it needs it.
15. If the steak is large, cut it in half first, following the direction of the grain. Then cut thin slices at an angle across the grain. Serve right away with the mushrooms.
16. If you have extra mushrooms, toss them into scrambled eggs for breakfast.