Flank Steak with Mushrooms

Number of servings: 4

Ingredients:
2 fillets (12-14 ounces each) of flank steak
2 tbsp of Dijon mustard
8 tbsp of lemon juice
8 tbsp of balsamic vinegar
2 tbsp of ground garlic
8 ounces of cremini mushrooms (caps)
8 ounces of oyster mushrooms -- clean and with intact
sea salt
ground black pepper

Directions:
1. In a small bowl prepare the marinade, mixing the mustard, 4 tbsp of lemon juice and 4 tbsp of vinegar and the garlic.
2. Place the mushrooms in a plastic bag and the fillets in another.
3. Pour the marinade into each bag and refrigerate for 20 minutes.
Remove the mushrooms and the flank steak from the marinade and season them with salt and pepper.
4. Roast the mushrooms over high heat, about 3 minutes on each side or until they start to char.
5. The steak should roast about 5 minutes each side. Let the meat rest.
6. To serve, cut the fillets into thin slices and place onto dishes. Place the mushrooms on the meat.

Recipe courtesy of Chef Jeff O'Neill of Gibraltar (Grove Isle Hotel & Spa / Miami, Fla.).

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