Tired of the same old steak dinner? Looking for a recipe that’s both unique and bursting with flavor? I present to you my Flank Steak with Mushroom Ceviche Recipe. This dish fuses together the best of Brazilian and American cuisine, using fresh ingredients and an innovative cooking method that will leave your taste buds dancing with delight.
As a chef specializing in both Brazilian and American fare, I have always been fascinated by how similar these two cultures are when it comes to their love for meat. This recipe is a reflection of that shared passion, and it’s perfect for those who are looking for something new and exciting to add to their dinner menu.
In this article, I will guide you through the recipe step-by-step, sharing tips on how to make the most of each ingredient, advice on cooking techniques, and even suggestions on substitutes and variations if you want to make the dish your own. Prepare yourself for a juicy flank steak perfectly complemented by a refreshing mushroom ceviche – a combination that will have your taste buds singing praises.
Get ready to impress your guests (or just your family!) with this mouthwatering dish that’s sure to leave everyone asking for seconds. So let’s dive into it together – grab a pen and paper, let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a dish that is packed with flavor and guaranteed to impress your guests? Look no further than this Flank Steak with Mushroom Ceviche recipe. Trust me when I say, this dish will leave your taste buds dancing!
Firstly, the star of this show – the flank steak. When cooked to perfection using our simple cooking method, it’s so tender and juicy that it will melt in your mouth. And when paired with our savory mushroom ceviche, it takes the flavors to the next level.
Speaking of the mushroom ceviche, it’s truly a game-changer. The combination of fresh cilantro, garlic, red onion, olive oil, lime juice, and button mushrooms create a zesty and refreshing topping for the grilled flank steak. It’s so delicious that it can easily be eaten alone or as an accompaniment to other dishes.
For those who are health-conscious or have dietary restrictions, fear not! This dish is naturally gluten-free and low carb. Plus, you can easily switch up the ingredients based on personal preference or availability.
But don’t just take my word for it. Try out this recipe for yourself and experience the explosion of flavors that our Flank Steak with Mushroom Ceviche has to offer. Once you try it, I guarantee that you’ll be making it again and again!
Let me start by emphasizing that freshness is key for this recipe. For the flank steak, get your hands on about 3 lbs of high-quality meat, preferably flank steaks (6 pieces) or skirt steak. You will also need some basic spices like garlic and black pepper to bring out the best flavors from the meat. To make the mushroom ceviche, grab 2 pounds of button mushrooms and slice them thinly. Add a finely chopped red onion, red bell pepper, and some fresh cilantro to balance the flavors.
For the dressing, mix together 1/3 cup of olive oil, 1/4 cup of lime juice, and 2 tablespoons of lemon juice in a small bowl. You can also add a splash of soy sauce for extra depth. Don’t forget to garnish with mixed baby greens and more fresh cilantro for added freshness!
The Recipe How-To
Now that we’ve got all of our ingredients together, it’s time to put them to good use and bring our Flank Steak with Mushroom Ceviche recipe to life.
Step 1: First things first, we need to grill the flank steak to perfection. Start by preheating your grill to a high heat.
Step 2: Rub your flank steak with salt, black pepper, and olive oil, making sure every inch is coated.
Step 3: Place the flank steak on the grill, letting it cook for about 4-6 minutes on each side. We want the flank steak to be cooked to medium-rare or medium.
Step 4: Let the flank rest while we make the mushroom ceviche. Begin by slicing up your button mushrooms into bite-size pieces and place them in a bowl.
Step 5: Add in your diced red onion, chopped red bell pepper, minced garlic, fresh cilantro, and mixed baby greens into the same bowl as your mushrooms.
Step 6: In a separate bowl, mix together your lime juice, lemon juice, soy sauce, sesame oil, and black pepper until well combined.
Step 7: Pour this mixture over the mushroom mixture and let it sit for about 10 mins, allowing all of the flavors to marinate together.
Step 8: Slice the rested flank steak thinly against the grain and serve with a scoop of mushroom ceviche piled on top.
And voilà! Your delicious and flavorful Flank Steak with Mushroom Ceviche is ready. This recipe is perfect for impressing guests at your next dinner party or treating yourself to a bistro-style steak dinner.
Substitutions and Variations
Are you looking to switch things up a bit? Here are some substitutions and variations you can try to make this Flank Steak with Mushroom Ceviche even more exciting.
1. Swap the flank steak for skirt steak, bistro steak, or even Omaha steaks for a different flavor profile.
2. Use any type of mushroom you have on hand. While button mushrooms work best for this recipe, shiitake or portobello mushrooms will add a unique flavor.
3. Add some heat by tossing in diced jalapeno or serrano pepper to the Mushroom Ceviche.
4. If you’re not a fan of cilantro, fresh parsley makes a great substitute. You get the same bright flavor without the soapy aftertaste some people experience with cilantro.
5. Use different baby greens instead of mixed greens. Arugula adds a peppery bite, while spinach is milder and pairs well with savory dishes.
6. If you want to kick up the marinade, add some sesame oil or soy sauce to give it some Asian-inspired flair.
7. Looking to impress your guests? Try serving this dish as part of a Nuevo Latino cuisine cookbook with other dishes inspired by Latin American flavors.
Remember, cooking is all about experimentation and trying new things! Don’t be afraid to mix it up and see what happens.
Serving and Pairing
Now that you’ve successfully prepared the Flank Steak with Mushroom Ceviche Recipe, it’s time to talk about serving and pairing. This dish is a tantalizing treat for food lovers everywhere! With the combination of flavors between the flank steak cooked to perfection and the savory mushroom ceviche, it’s sure to become a new classic in your cooking arsenal.
When it comes to serving this dish, presentation is key. I recommend plating each dish with a bed of mixed baby greens and mushroom ceviche on top. Slice the flank steak thinly, almost like carpaccio, and add it around the edge of the plate. Don’t forget to drizzle the lemon garlic butter and mushroom sauce over the top for an extra layer of flavor.
What should you pair with this delightful dish? A good red wine like pinot noir or cabernet sauvignon pairs nicely with the rich flavors of the steak while balancing out the tangy mushroom ceviche. If you’re more of a beer lover, try it with a crisp and refreshing pilsner or lager.
For dessert, keep things light and bright by choosing something citrusy like key lime pie or lemon bars. Alternatively, if you prefer something indulgent, chocolate cake or bread pudding will contrast nicely with the zesty flavors of the dish.
In summary, by following these tips for serving and pairing, your Flank Steak with Mushroom Ceviche dinner is sure to be a hit at your next gathering. Bond over your love of good food and enjoy this sumptuous meal!
Make-Ahead, Storing and Reheating
This recipe for Flank Steak with Mushroom Ceviche is ideal to prepare ahead of time. You can cook the flank steak and keep it in the fridge for up to 2 days; you can also make the mushroom ceviche a day or two ahead of time and store it separately in a sealed container in the fridge until you’re ready to serve.
To reheat the flank steak, preheat your oven to 350 degrees F. Place the steak on a baking sheet and cover with foil. Reheat for about 10-15 minutes, or until the steak is heated through. Alternatively, you can pan-fry sliced flank steak over medium heat for 3-5 minutes until it reaches your desired temperature.
When reheating the mushroom ceviche, avoid using heat as this may cause unwanted texture changes to the mushrooms. Instead, all you need to do is mix it well before serving.
If you have leftovers from your Flank Steak with Mushroom Ceviche meal, store them in separate airtight containers in the fridge. The cooked flank steak will last up to three days while the mushroom ceviche will remain fresh for up to two days. To reheat simply follow instructions mentioned earlier.
Flank steaks are great for meal prepping and make-ahead meals. You can cook several at once, slice thinly and then refrigerate or freeze till required. This makes it easy for quick weeknight dinners or even lunch on-the-go.
Make the most out of your leftovers! If you have any leftover cooked flank steak and mushroom ceviche, they work great as a topping on a fresh green salad or as filling inside wraps or sandwiched between bread slices.
Tips for Perfect Results
When cooking a flank steak with mushroom ceviche recipe, there are some tips that you need to keep in mind to ensure that you get the perfect results. Here are some of the tips that I have learned after cooking this dish multiple times:
1. Marinate the Flank Steak – To impart more flavor and tenderize the meat, marinate the flank steak for at least 4 hours or overnight in a combination of fresh cilantro, garlic, red onion, olive oil, lime juice, soy sauce, black pepper, and sesame oil. This will also reduce the chances of the meat drying out and becoming tough during grilling.
2. Preheat Your Grill or Grill Pan – Before cooking the meat, preheat your grill or grill pan to medium-high heat. Flank steak cooks quickly over high heat so make sure it is hot before placing the steak on it.
3. Cook Flank Steak to Medium-Rare – A thin cut of meat like flank steak should be cooked to medium-rare for optimal tenderness and juiciness. Cook the steak for approximately 6-8 minutes per side depending on how thick your cut is.
4. Let Flank Steak Rest – After removing the steak from heat, let it rest for about 10 minutes before slicing thinly against the grain. This will allow the juices to distribute throughout the meat.
5. Prepare Mushroom Ceviche Fresh – For best taste and texture of mushroom ceviche, it is recommended to prepare it fresh right before serving with grilled flank steak.
6. Toss Baby Greens with Light Dressing – Mix mixed baby greens with a light dressing of olive oil and lemon juice just before serving as a refreshing accompaniment to the seasoned grilled flank steak.
By following these tips above, you will surely achieve perfectly cooked grilled flank steak combined with bright and zesty mushroom ceviche recipe that will make you feel like a chef!
Now, let’s move on to the FAQ section where we’ll discuss some common questions about this delicious Flank Steak with Mushroom Ceviche recipe. Whether you’re a seasoned cook or a novice in the kitchen, these answers will help guarantee your success with this dish. So, let’s dive in and clear up any doubts you may have!
How do you cook flank steak so it’s not tough?
To get mouth-watering steaks, it’s crucial to cook them quickly over high heat. Adding some cooking spray or olive oil to the pan will help prevent sticking. Make sure to flip the steaks after four minutes on each side. The ideal doneness for the perfect texture and flavor is medium rare.
Can you use meat in ceviche?
Ceviche, a delightful and simple appetizer consisting of raw meat, can be easily prepared with a straightforward marinade. By adding tomato juice, coconut milk, or fresh fruit, the final product is achieved. It could be claimed that the acidic lime or lemon juice marinade cooks the meat.
What makes a good flank steak?
When it comes to beef cuts, flank steak is the leaner option. It’s a versatile cut that can be prepared in various ways such as grilling, roasting, broiling or sautéing. However, it has a tendency to become tough and dry if overcooked, or if sliced too thickly. To prevent this, it’s essential to cook it to no more than medium doneness and slice it thinly against the grain.
Is flank steak supposed to be tough?
Flank steak, often referred to as jiffy steak, is a cut of meat found below the loin in the abdominal muscles. Despite its toughness, flank steak is renowned for its rich flavor when cooked correctly.
What is the cooking method for flank?
When it comes to preparing Flank steak, there are many cooking methods you can choose from. While grilling is the go-to method, you can also sear it in a skillet, broil it, or use more specialized techniques like using an Instant Pot. However, it’s important to ensure that the grilling time for your Flank steak is as short as possible.
Now that you have read through this delicious recipe, I hope that you are excited to try it out for yourself. This flank steak with mushroom ceviche recipe is the perfect fusion of Brazilian and American flavors, which makes it a great choice for any occasion. Whether you’re planning a backyard barbecue or looking for a fancy dinner option, this recipe is sure to impress.
By using fresh ingredients like cilantro, red onion, and button mushrooms, this dish is packed full of flavor and nutrition. The combination of lime juice and lemon juice adds a zesty tang that pairs perfectly with the grilled flank steak. Additionally, the mixed baby greens mushroom ceviche adds an extra layer of texture and flavor that will leave your taste buds singing.
It’s true that cooking takes time and effort, but trust me when I say that the end result will be worth it. From the juiciness of the meat to the crispness of the mushrooms and onions, every bite will be like a burst of flavor in your mouth.
So go ahead and give this flank steak with mushroom ceviche recipe a try. Whether you decide to stick to the original recipe or experiment with some of the substitutions and variations listed above, I’m confident that you’ll love it just as much as I do. Happy cooking!
Flank Steak with Mushroom Ceviche Recipe
- 3 lbs flank steaks
- 6 ounces mixed baby greens
- 2 lbs button mushrooms
- 1/3 cup freshly sqeezed lemon juice
- 1/2 cup freshly sqeezed lime juice
- 1/3 cup freshly sqeezed orange juice
- 1/3 cup olive oil
- 1 red onion, thin sliced
- 1 red bell pepper, seeded,thin sliced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- salt and pepper
- In a mixing bowl, toss mushrooms, citrus juices and olive oil.
- Let stand for 1HR, tossing occasionaly.
- Add the onion,bell pepper,garlic, cilantro, salt& pepper and mix well.
- Refrigirate a couple of hours.
- Grill the flank steak for approx 7 minutes per side (med. rare).
- Let stand for 5 minutes, then slice thinly on the diagonal.
- Place mixed greens on plate, top with mushroom mixture, then place steak slices on top.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.