Ahh, summer. How I love you. You are so full of smiles, laughter and the feeling of freedom. Although it may not officially be summer yet, I’m definitely feeling it. Everyone’s outside, wearing shorts and sundresses and going to the beach on the weekend. The sun is shining, the bees are humming and the smell of grilled meat is wafting through my neighborhood. Oh that unctuous primal aroma. I wish I could bottle it up and save it for gloomy winter nights when I long for carefree summer days.
I have fond memories of family cook outs growing up in Indiana. It seems summer was the only time everyone made efforts to get together on occasions that didn’t include birthdays and holidays. And, of course, that was because of all the wonderful food! Who wouldn’t want to gather all the kids and toss them in the pool or run them through the sprinklers while you have nice juicy burgers and chicken charring up on the grill and cool crisp summer salads brightening up your plate? The grill was reserved for these gatherings in summer, but I say why wait? Let’s savor the warm summer nights and grill as much as possible. Besides, it won’t be long before school bells ring again and the weather goes dark on us.
There’s nothing like the smell and taste of a good grilled steak to get you in the mood for summer. My favorite cut is the flank. It is one of the leanest cuts, it cooks up quickly and is incredibly juicy and flavorful. Plus, it is extremely versatile. Slice it up and have it in tacos, atop salads or simply on its own with a delicious sauce.
I’m also going to plug one of my favorite spice shops, Penzey’s spices, because I used some of their seasoning blends in this recipe. Barbara Cooks is not affiliated with Penzey’s and those great folks probably don’t even know I’m using their delicious stuff! I do recommend you go visit their site, though and check out one of their stores if you have one near you.
Here’s to summer grilling!
Grilled Flank Steak with Creamy Mushroom Sauce
Servings: 8 • Size: 5 ounces
Calories: 204 • Fat: 10g • Carbs: 2g • Fiber: .5 • Protein: 25g
Sugars: 1g • Sodium: 23g • Cholesterol: 15mg
- 2 pound flank steak, fat trimmed
- 2 teaspoons Penzey’s Chicago Steak Seasoning
- 1 teaspoon olive oil
- 8 ounces shitake mushrooms
- 5 ounces crimini mushrooms
- ¼ teaspoon Penzey’s Sunny Paris Seasoning
- 2 Tablespoons nonfat plain greek yogurt
- 1 Tablespoon low sodium chicken or vegetable broth (optional)
- 2 Tablespoons chopped fresh chives
Heat grill to medium. Rub flank steak with Chicago Steak Seasoning on both sides. Grill the steak with the lid open approximately 10 minutes each side for medium-rare or until meat thermometer reaches 135 degrees. Do not press down on the steak, cut into the steak or flip prematurely. Remove from the heat and let rest 8 minutes lightly covered with aluminum foil.
Heat a large skillet over medium heat. Add olive oil, shitake and crimini mushrooms and sauté, stirring frequently, 3 minutes or until mushrooms begin to soften. Add black pepper and Penzey’s Sunny Paris Seasoning and sauté 2 minutes longer until mushrooms are soft. Stir the greek yogurt into the mushrooms. You may add a little chicken or vegetable broth if the mixture is too thick.
Thinly slice the steak and arrange on a platter. Spoon the mushroom sauce on top and garnish with the fresh chives.