Grilled Flank Steak And Mushrooms With Compound Butter

Grilled Flank Steak And Mushrooms 

With Compound Brown ButterBrowning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.

Ingredients:
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)

Directions
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired.   Serves 4