I have a confession to make...prior to about 6 months ago, I had never cooked a steak before. Growing up, my family followed the conventional nutrition dogma of "red meat in moderation". We did eat steak, but only on rare occasions. My mother is a fabulous cook and my father is great on the grill, so it was usually prepared by one of them or enjoyed while eating out at a steak restaurant. In my early 20's, I stopped eating steak, along with most red meat, when I started following the "clean eating" paradigm. And then I became a vegetarian, so steak was obviously off the dinner plate for several years. When I finally embraced the Paleo diet, I wasn't quite sure what to do with steak. For some reason, it seemed a little intimidating. I don't own a grill (although it is on my list to purchase) and I needed to find a way to cook and prepare steak that retained the flavor and moisture of the meat. I particularly enjoy flank steak because it is a budget-friendly cut, yet it absorbs marinades quite well and is extremely flavorful.
Balsamic Glazed Flank Steak
- 1 - 1.5 lb. Flank Steak
- 8 oz. White Button Mushrooms, Sliced
- 1/3 cup Balsamic Vinegar
- 1/4 cup Coconut Oil
- 2 tbsp. Honey
- 2 Cloves of Garlic, Minced
- Salt and Pepper to taste
Season both sides of the flank steak with salt and pepper.
Combine the balsamic vinegar, coconut oil, honey, and garlic in a small bowl and whisk together.
Pour the marinade over the steak and ensure that both sides are covered. Allow the meat to marinate in the refrigerator for 2-4 hours.
Remove the steak from the refrigerator about 30 minutes prior to cooking. Preheat the oven to 400 degrees with the rack in the middle of the oven.
Heat the skillet on medium-high on the stovetop until the skillet is hot. Place the steak in the skillet and sear for 2 minutes. Flip and sear the other side for 2 minutes.
Transfer the skillet to the oven and bake for 5 minutes for medium-rare or a bit longer for medium. Remove the skillet from the oven and place the steak on a serving platter. Cover it loosely with some aluminum foil and allow it to rest for a few minutes.
While the steak is resting, add the mushrooms to the skillet and sauté over medium heat for 2 minutes. The mushrooms will absorb the juices leftover from the meat.
After the steak has rested, cut it in slices against the grain. Serve the mushrooms over the steak. You can serve this flank steak with a salad and vegetable side.