This flank steak recipe is savoury and perfectly seasoned with a dried mushroom rub. Perfect for Dad on Father’s Day!
It’s June. Already. It’s warm, lovely, and time to celebrate Dad. My husband loves to eat, just like me, but his food choice for celebration is always steak. This flank steak recipe is savoury and perfectly seasoned with a dried mushroom rub.
Without fail. As I was perusing my various forms of food inspiration (magazines, fellow bloggers, etc.) I came across a veal-rubbed recipe. Only I thought, why not steak? Steak and mushrooms (porcini) go wonderfully together. And what would happen if I topped it with some goat cheese shavings? Magic, that’s what happened.
My husband got this dinner a week and half early, but I literally had to remove the cutting board to get him to stop eating the steak. It’s a good thing we’re both active people otherwise our waists would be large. Ok, you got me, I’m pregnant and mine is large. But it’s temporary (here’s hoping!).
I used flank steak, because we had some and we love it. It’s affordable, quick, and easy to cook. You can grill it or give it a good sear in a large skillet; either way, it turns out tasty.
I’m not adapt at using the BBQ and I didn’t want my husband to have to grill his own celebration dinner, so I pan seared the flank steak until medium-rare. Feel free to cook longer for well done or toss the steak onto the BBQ if you’re the master of that domain.
Use any type of grilling steak that your guys enjoys, strip loin, rib eye, NY, etc will all be delicious with this rub.
I’d recommend pairing with vegetables of your choice. In the past I’ve paired it with quick boiled corn with butter, salt, pepper, and some lime zest, as well as roasted asparagus. And in the photos shown in this post, I’ve used mashed potatoes, grilled asparagus, sautéed mushrooms, and grilled cheery tomatoes.
A really great side dish are these Crispy Salt-and-Vinegar Potatoes recipe that can be found here.
What is Flank Steak and how to use it?
Flank steak is a leaner piece of beef that comes from the lower chest or abdominal. It has grain that runs lengthwise and needs very little cooking. A solid sear on the exterior and a some rest time makes this steak this affordable cut perfect for weekday or any special occasion perfect.
A flank steak recipe will usually call for the steak to be cut against the grain. This is key for cut is that any slices to it should be against the grain. It makes the meat more tender and chewy.
If your grocery store is out of flank steak or you can never spot it, skirt steak, flat iron, and hanger steak are all good substitutes for flank steak.
This flank steak recipe is savoury and perfectly seasoned with a dried mushroom rub. Perfect for Dad on Father's Day!
- 2 lbs flank steak (one large piece)
- 1 tsp crushed red pepper flakes
- 1/4 cup porcini mushroom powder (grind up 3/4 cup/0.7 oz.) dried mushrooms using a spice mill or a mortar and pestle
- 1 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 tbsp coarsely ground black pepper
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil, such as grapeseed, canola, or avocado
- garnishes (optional): goat cheese, caramelized onions, chopped chives.
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Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
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Rub porcini powder mixture all over steak and set aside.
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Heat butter and oil in a large skillet (cast iron would be ideal) over medium heat. Add steak to the hot pan and cook for 4-6 minutes per side, flipping once when the bottom is browned and crisp.
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Remove from pan and let rest for 2 minutes.
Thinly slice and top with any desired garnishes.
Rub recipe from Bon Appetit Magazine
Enjoy and Happy Father’s Day!! xo
Grilled Peach, Onion, and Bacon Salad
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