Grilled Flank Steak with Sautéed Spinach and Mushrooms

A straightforward, protein-forward dinner that delivers big flavor without fuss. Flank steak gets a quick marinade with garlic, olive oil, and lemon, then hits a hot grill for a beautiful char and medium doneness. Slice it thin against the grain and pile it alongside garlicky sautéed spinach and earthy mushrooms. The whole thing comes together in under half an hour, which makes it perfect for a weeknight when you want something satisfying but not complicated. The steak stays tender, the greens wilt into silky goodness, and the mushrooms soak up every bit of that garlic-infused oil. Simple, clean, and really good.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
20 minutes
Total time
30 minutes

Ingredients

  • 1½ lb flank steak
  • 5 cloves garlic, minced, divided (3 for marinade, 2 for vegetables)
  • 5 tbsp extra-virgin olive oil, divided (3 for marinade, 2 for vegetables)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp black pepper, freshly ground
  • 1 tsp kosher salt (for marinade)
  • 8 oz cremini mushrooms, sliced
  • 10 oz fresh spinach (about 8 packed cups)
  • to taste kosher salt (for vegetables)
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Mince 3 cloves garlic.
  2. In a shallow dish, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, the 3 cloves garlic, minced, 1 tsp black pepper, and 1 tsp kosher salt.
  3. Add 1½ lb flank steak to the marinade, turning to coat both sides. Let it sit at room temperature while you prep the vegetables.
  4. Slice 8 oz cremini mushrooms.
  5. Mince 2 cloves garlic.
  6. Heat your grill or grill pan over high heat until very hot, about 5 minutes.
  7. Remove the steak from the marinade, letting excess drip off. Place the flank steak on the hot grill. Cook for 4 to 5 minutes on the first side without moving it, until you see good char marks.
  8. Flip the steak and cook for another 4 to 5 minutes for medium doneness. The steak should feel slightly firm but still give when you press the center. Remove to a cutting board and let it rest for 5 minutes.
  9. While the steak rests, heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat.
  10. Add the 8 oz cremini mushrooms, sliced to the hot oil. Cook without stirring for 2 minutes so they get some color on one side.
  11. Stir the mushrooms and cook for another 2 to 3 minutes until golden brown and their liquid has mostly evaporated.
  12. Add the 2 cloves garlic, minced and ¼ tsp red pepper flakes (if using) to the mushrooms. Stir for 30 seconds until fragrant.
  13. Add 10 oz fresh spinach in big handfuls, stirring as each batch wilts down to make room for more. This takes about 2 minutes total. Season with kosher salt to taste.
  14. Slice the rested flank steak thin against the grain. Arrange the slices on plates and serve alongside the sautéed spinach and mushrooms.