Grilled Flank Steak with Sautéed Spinach and Mushrooms

A straightforward, protein-packed plate: marinated flank steak grilled to medium and sliced thin, paired with garlicky sautéed spinach and mushrooms. The marinade is simple, the cook moves fast, and the whole thing lands on your table in under 30 minutes. No added sugar, no sweet glazes, just clean flavors and a satisfying char.

By TasteBuds

Recipe details

Yield
4 people
Prep time
12 minutes
Cook time
18 minutes
Total time
30 minutes

Ingredients

  • 1½ lb flank steak
  • 3 tbsp olive oil, divided
  • 2 tbsp red wine vinegar
  • 4 cloves garlic, minced, divided
  • 1 tsp Dijon mustard
  • ½ tsp black pepper, freshly ground
  • ¾ tsp salt, divided
  • 8 oz cremini mushrooms, sliced
  • 10 oz baby spinach (about 8 packed cups)
  • 1 lemon (for juice)

Instructions

  1. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 cloves garlic, minced, 1 tsp Dijon mustard, ½ tsp black pepper, and ½ tsp salt.
  2. Place 1½ lb flank steak in a shallow dish and pour the marinade over it, turning to coat both sides. Let it sit while you prep the vegetables (about 5 minutes is enough).
  3. Slice 8 oz cremini mushrooms.
  4. Mince 2 cloves garlic.
  5. Heat a grill or grill pan over medium-high heat until very hot.
  6. Remove the steak from the marinade, letting excess drip off. Place it on the hot grill and cook for 5 minutes without moving it.
  7. Flip the steak and cook for another 4 to 5 minutes for medium doneness (internal temp around 135°F / 57°C). If you prefer it more done, add a minute or two.
  8. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.
  9. While the steak rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and ¼ tsp salt, and cook without stirring for 2 to 3 minutes until the bottoms start to brown.
  10. Stir the mushrooms and cook for another 2 minutes until golden and tender.
  11. Add the minced garlic (2 cloves) and cook, stirring, for 30 seconds until fragrant.
  12. Add 10 oz baby spinach in handfuls, stirring and letting each batch wilt before adding more, about 2 to 3 minutes total.
  13. Squeeze the juice of 1 lemon over the spinach and mushrooms, stir, and remove from heat.
  14. Slice the rested steak thinly against the grain. Divide the spinach and mushrooms among plates, top with the sliced steak, and serve.