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.