Grilled Flank Steak with Portabella Mushrooms
Pair With: Oberon Napa Valley Merlot
1/2 bottle Oberon Merlot
1 lime, zested
2 Tbsp garlic, minced
2 Tbsp Worcestershire
1 Tbsp Dijon mustard
One 1.5 pound flank steak (about 1/2-inch thick), cut in half crosswise
2-3 large portobello mushroom caps
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
In a large bowl, whisk together the red wine, lime zest, garlic, Dijon and Worcestershire. Add the steaks and mushrooms and let them marinate for 15-30 minutes at room temp. Remove and season with salt and pepper.
Pre-heat grill to medium-high heat and brush with oil. Place flank steak and mushrooms and cook until charred and medium-rare, about 3-4 minutes per side. Transfer to a work surface. For the steak, let rest for 5-10 minutes before thinkly slicing against the grain.
Serve and enjoy!