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Asian Marinated Flank Steak or Portobello Mushroom Caps

Whether you’re making Asian Marinated Flank Steak or Portobello Mushroom Caps, the flavor comes from the marinade. I like to use this versatile marinade with both dishes. The combination of flavors in the marinade and smokiness from the grill brings out the best in both the steak and the mushrooms. Each of these dishes is so delicious that I often have a hard time deciding which to make. I end up doubling the recipe for the marinade and cooking both.

For paleo substitute coconut aminos for tamari in both recipes. For vegan substitute maple syrup for honey in the Portobello Mushroom recipe.

  • Total Time: 15 minutes

Ingredients

Scale

1/2 cup tamari

2 Tablespoons lime juice

3 Tablespoons honey 

2 Tablespoons toasted sesame oil

1 1/2 Tablespoons grated ginger

2 Tablespoons minced garlic

1 teaspoon chili garlic sauce

1/3 cup green onion, chopped

1 flank steak, about 1 1/2 – 2 pounds OR 6 large Portobello mushroom caps

Instructions

  1. In a medium bowl, whisk together the tamari, lime juice, honey, toasted sesame oil, ginger, garlic, chili sauce and green onion.
  2. Place the flank steak in a shallow dish.
  3. Pour the marinade over the steak and flip, ensuring all sides are coated.
  4. Cover and place in the refrigerator to marinate for 6 hours or overnight.
  5. Let the steak sit at room temperature for 30 minutes before cooking.
  6. Turn the grill on to medium-high heat.
  7. Wipe off excess marinade and place the steak on the hot grill.
  8. Grill the steak for 4-5 minutes then flip.
  9. Grill for another 4-5 minutes or until medium-rare.
  10. Remove the steak from the grill and allow to rest for 5 minutes.
  11. Slice the steak across the grain into thin strips.
  12. Directions for Portobello mushrooms:
  13. Using a damp towel gently wipe the mushrooms clean.
  14. Use a paring knife to gently scrape off the gills from the underside of the mushroom cap.
  15. In a medium bowl, whisk together the tamari, lime juice, honey, toasted sesame oil, ginger, garlic, chili sauce and green onion.
  16. Place the mushroom caps in a shallow dish. If they don’t fit in a single layer, use a second dish.
  17. Pour the marinade over the mushroom caps and flip, ensuring all sides are coated.
  18. Cover and place in the refrigerator to marinate for 6 hours or overnight.
  19. Turn the grill on to Medium-high heat.
  20. Wipe off excess marinade and place the mushrooms on the hot grill.
  21. Grill for 4-5 minutes and then flip.
  22. Grill for another 4-5 minutes or until done.
  • Author: Emily Maxson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Find it online: https://emilysfreshkitchen.sites.eightmoon.com/asian-marinated-flank-steak-or-portobello-mushroom-caps/

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