Ingredients
Scale
- 1 flank steak, room temperature
- 2/3 cup coconut sugar
- 1 teaspoon sea salt
- 1 tablespoon butter or cooking oil
- 2 large shallots, peeled and sliced
- 8 oz. sliced mushrooms (I use a blend of different kinds of mushrooms)
- 1/3 cup Worcestershire sauce
Instructions
- In a baking dish, place the steak laying flat in the center. Sprinkle the coconut sugar and salt all over both sides of the steak. Let sit at room temperature (on your kitchen counter) for 45 minutes.
- Heat your grill to high heat. When it reached 375F or higher, add the steak. Don’t flip or move around. Let it grill (this will help caramelize it and give it nice grill marks).
- Meanwhile, heat a small to medium skillet over medium/ high heat and melt the butter. Add in the shallots and mushrooms. Sauté until the mushrooms and shallots are browned, soft and all the liquid is gone – about 6-8 minutes. Turn the heat off and pour the Worcestershire sauce over the mushroom mixture. Set a side.
- Flip the steak over and cook for at least another 4 minutes. Grilling time will vary based on the thickness of your steak.
- Remove from the grill and let rest on a cutting board for at least 5 minutes before slicing into. After it’s rested, slice the steak thinly and spoon over the Worcestershire mushrooms and shallots.
- Prep Time: 20
- Cook Time: 15
- Category: beef
- Method: grill
- Cuisine: steak