Flank Steak with Shishito Butter and Marsala Mushrooms

I love Shishito peppers and boy, is this a great combination of flavors.


1 flank steak


3/4 cup balsamic vinegar

1/4 cup olive oil

1 teaspoon EACH salt and pepper

8 cloves garlic, minced


1/2 pound Shoshito peppers, ends trimmed off

5 tablespoons butter, softened

1/2 pound white mushrooms, sliced

1/2 teaspoon EACH salt and pepper

1/2 cup Marsala wine

      The Recipe

Marinate steak in balsamic, salt, pepper and garlic for about two hours (covered in refrigerator).

Grill steak about ten minutes before turning.

Meanwhile, dry roast Shishitos in a vegetable basket until blistered and partially blackened.  Chop coarsely and mix with butter.  Set aside.

Flip steak and cook another 8 - 10 minutes.  Cook mushrooms:  Heat a little olive oil in a medium skillet, add mushrooms and salt and pepper.  Pour Marsala over and cook until tender.

To serve:  Allow steak to rest ten minutes.  Spread Shishito butter all over the top.  Slice thinly diagionally.  Top with mushrooms.  Serves 4.



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