Grilled Flank Steak with Wild Mushroom Salsa

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Grilled Flank Steak with Wild Mushroom Salsa

Slices of flank steak topped with a tasty three-mushroom salsa. Served with roasted red potatoes and sautéed fresh vegetables.

Serves: 24

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	Ingredients Wild Mushroom Salsa 1 cup dried Porcini mushrooms Hot water as needed 1-1/2 cups olive oil 3/4 cups shallots, minced 1/2 cup garlic, minced 3 Tbsp jalapeno peppers, minced 1-1/2 qts Shiitake mushrooms, sliced 3 cups Button mushrooms, sliced 3/4 cup dry vermouth 1/2 cup fresh lime juice 6 Tbsp cilantro, chopped 1 tsp salt 1/2 tsp ground pepper Steaks 1/2 cup peppercorn blend (black, green, pink, white and Jamaican peppercorns, crushed) 2 Tbsp cumin seed, crushed 1 Tbsp coarse salt 8 lbs Flank steaks 1/2 cup olive oil

Method

Wild Mushroom Salsa

Soak porcini mushrooms in hot water 2 minutes; drain water. Coarsely chop mushrooms; set aside.

Heat oil in large skillet. Add shallots, garlic and jalapenos; sauté briefly. Add all mushrooms and bell peppers; sauté until tender. Stir in vermouth, lime juice, cilantro, salt and black pepper; cool. Cover and refrigerate overnight.

Steaks

Combine peppercorns, cumin and salt. Cut each steak into 3 equal portions. Brush both sides of each steak portion with oil; rub with seasoning mixture. Cover and refrigerate overnight.

For each serving: Grill 1 steak portion to desired doneness, turning once. Slice steak. Meanwhile, reheat #16 scoop (1/4 cup) Wild Mushroom Salsa; plate with sliced steak.

Recipe Courtesy of the National Cattlemen's Beef Association