INGREDIENTS

INSTRUCTIONS

* Note: See the "Sauteed Portobello And Cremini Mushrooms" recipe which is
included in this collection.
Pat steak dry and cut crosswise at a 45 degree angle into 2 equal pieces.
Season steaks with salt and pepper and transfer to a large resealable
heavy-duty plastic bag. Chop shallots and in a bowl stir together with
vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks,
covered and chilled, turning bag over at least once, at least 2 hours and
up to 2 days. Prepare grill. Remove steaks from bag and discard marinade.
Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7
to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in
2 batches in a hot lightly oiled well-seasoned ridged grill pan over
moderately-high heat.) Transfer steaks as cooked to a cutting board and let
stand 10 minutes. Cut steak at a 45 degree angle across grain into thin
slices. Serve steak with Sauteed Portobello And Cremini Mushrooms. This
recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Flank Steak With
Sauteed Portobello And Cremini Mushrooms".
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9153)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-18-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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