Flank steak is an economical cut that is tender and tasty when grilled to medium-rare and cut across the grain. Paired with grilled mushrooms and onions and a spinach salad drizzled with a light vinaigrette, this recipe is perfect for summer dining al fresco.
Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with 1/4 tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.
Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.
In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.
Makes 6 servings
This recipe works well with any grilling steak.