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
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.