Makes: 4  Servings  | Total Time: 25 Min

Steak and mushrooms are always a winning combination. Marinating the flank steak in balsamic vinegar adds an unforgettable rich sweet flavor. For the mixed mushrooms, try baby Portobello, shiitake, Cremini and oyster mushrooms.


  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. honey
  • 2 Tbsp. vegetable oil
  • 2 lb. flank steak
  • ¾ tsp. salt, divided
  • ½ tsp. freshly ground pepper, divided
  • 1 lb. mixed whole mushrooms, stemmed
  • 1 Tbsp. chopped fresh thyme
  • 2 cloves garlic, minced


Stir vinegar with soy sauce, Worcestershire sauce and honey. Add flank steak and marinade to a resalable bag. Marinate, refrigerated, for at least 1 hour, and up to 24 hours.

Preheat George Foreman Grill for 5 minutes with lid closed. Remove steak from marinade and reserve. Season steak with 1/2 tsp salt and 1/4 tsp pepper.

Place steak on grill, cook for 6 to 8 minutes or until internal temperature reaches 145°F for medium rare. Tent with foil and let rest for 10 minutes before slicing. Transfer marinade to a small saucepan set over medium heat; bring to a boil for 1 minute and cook until thick and syrupy. Meanwhile, toss mushrooms with thyme, garlic and the remaining salt and pepper. Place on grill and cook for 3 to 5 minutes or until grill marked and tender.

Thinly slice steak across the grain. Drizzle with cooked marinade. Top with mushrooms.

Tip: Serve on a bed of lightly dressed arugula, if desired.

Grill Note:

For the evolve grill, preheat grill to 375° and cook for 5-7 minutes depending on your desired doneness.
For the Indoor|Outdoor grill, preheat the grill to Setting 3 and grill covered for 7 minutes.


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