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Grilled Flank Steak with Wild Mushroom Salsa
 
RecipeBeef Cuts
Grilled Flank Steak with Wild Mushroom Salsa
Slices of flank steak topped with a tasty three-mushroom salsa. Served with roasted red potatoes and sautéed fresh vegetables.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Wild Mushroom Salsa: 
1. Soak porcini mushrooms in hot water 2 minutes; drain water. Coarsely chop mushrooms; set aside.

2. Heat oil in large skillet. Add shallots, garlic and jalapenos; sauté briefly. Add all mushrooms and bell peppers; sauté until tender.

3. Stir in vermouth, lime juice, cilantro, salt and black pepper; cool. Cover and refrigerate overnight.
Dried porcini mushrooms1 cup
Hot water as needed
Olive oil1 1/2 cups
Shallots, minced3/4 cup
Garlic, minced1/2 cup
Jalapeno peppers, minced3 tablespoons
Shiitake mushrooms, sliced1 1/2 quarts
Button mushrooms, sliced3 cups
Dry vermouth3/4 cup
Fresh lime juice1/2 cup
Cilantro, chopped6 tablespoons
Salt1 teaspoon
Ground black pepper1/2 teaspoon
  
4. Combine peppercorns, cumin and salt.

5. Cut each steak into 3 equal portions. Brush both sides of each steak portion with oil; rub with seasoning mixture. Cover and refrigerate overnight.

6. For each serving: Grill 1 steak portion to desired doneness, turning once. Slice steak.

7. Meanwhile, reheat #16 scoop (1/4 cup) Wild Mushroom Salsa; plate with sliced steak.
Peppercorn blend (black, green, pink, white and Jamaican peppercorns), crushed1/2 cup
Cumin seed, crushed2 tablespoons
Coarse salt1 tablespoon
Beef Flank Steaks (IMPS/NAMP 193)8
Olive oil1/2 cup
Alternate Fresh Beef Cuts:  
Beef Loin, Tenderloin Steaks (IMPS/NAMP 1189A) na
Beef Loin, Strip Loin Steaks, Extra Short-Cut, Boneless (IMPS/NAMP 1180A) na
Beef Loin, Top Sirloin Butt Steaks, Center-Cut, Boneless (IMPS/NAMP 1184B) na


419.44 cal calories; 739.68 IU vitamin A; 30.29 g protein; 31.24 mg vitamin C; 0.12 mg thiamin-B1; 0.31 mg riboflavin-B2; 6.72 mg niacin-B3; 36.45 mg calcium; 7.32 g carbohydrates; 4.37 mg iron; 300.95 mg phosphorus; 665.47 mg potassium; 29.09 g total fat; 7.09 g T.S.F.A.; 1.99 g T.P.F.A.; 17.60 g T.M.F.A.; 71.35 mg cholesterol; 369.26 mg sodium;


Nutrition information per serving: 535 calories; 31 g fat(8 g saturated fat; 19 g monounsaturated fat); 133 mg cholesterol; 475 mg sodium; 9 g carbohydrate; 2.1 g fiber; 51 g protein; 19.8 mg niacin; 1.1 mg vitamin B6; 2.7 mg vitamin B12; 4.8 mg iron; 56.3 mg selenium; 8.9 mg zinc; 183.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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