Simple grilled steaks served with a summer vegetable and mushroom hash is a good seasonal special I used to run at a French restaurant where I was the executive chef.
We would change the ingredients up for the hash depending on what was in season, but it's essentially a bunch of mushrooms and vegetables fried up like you would potato hash.
Vegetables to use
- Sweet corn
- Bell peppers
- Small potatoes
- Small onions
- Yellow squash and zucchini
Mushrooms to use
I use wild lobster mushrooms here, but you can feel free to use your favorite type. If you have to use cultivated mushrooms, I really like meaty shiitakes for things like this, but if all you have are baby bellas it will still be ok.
Just make sure to cook the mushrooms until the water is released and they start to brown for the best flavor.
I always add some kind of fresh herb to dishes like this. Usually it's fresh thyme, but in this version I added some rau ram. A tiny pinch of fresh rosemary or some fresh sage is good too.
It looks like a simple plate of meat and vegetables, but making something simple well can involve more than you think, especially with the vegetables as all of them have different cooking times.
The Limousin beef (a French heirloom) is a shout out to my friend Andy Peterson over at Peterson Craftsman meats, pretty much the standard for good beef in the Twin Cities. If you don't want to shell out for their beef at a restaurant, they have a shop were they sell wholesale in St. Paul across the street from the farmer's market in Lowertown.
Flank Steak with Mushroom Hash
- 1 Grill
- 1 large skillet
- 1.5 lbs flank steak
- Kosher salt and fresh ground black pepper
- 1 lb lobster mushrooms cleaned, trimmed, and cut into ½ ounce pieces (about the size of a quarter)
- 1 cup fresh sweet corn cut from the cobb
- A small handful of cherry tomatoes
- ¼ cup finely diced shallot
- 1 clove of garlic crushed with the back of a knife
- 1 lb fresh zucchini as young as possible
- ⅓ cup light olive oil or cooking oil
- ¼ cup fresh sliced chives
- 20 leaves of Vietnamese coriander
- Pat the flank steak dry and salt with salt and pepper. Allow it to sit uncovered in the fridge, preferably overnight (optional). Heat a grill, preferably with wood, until coals form. Grill the steak medium rare, then allow to rest in a warm place while you quickly cook the hash.
- Heat the oil in a large 10inch or larger skillet. Brown the lobster mushrooms over medium high heat until golden brown for about 5 minutes on medium high, then add the zucchini and garlic clove.
- Season the mixture to taste with salt, and cook for 2-3 minutes. When the zucchini is just tender and lightly browned, discard the garlic, add the tomatoes and corn and cook for 1 minute more, then turn off the heat. Double check the seasoning for salt and adjust as needed, then toss in the chives at the least minute and serve.
- Meanwhile, quickly reheat the steak by flashing it on the grill for a moment or in a warm oven, then slice into long, roughly 5 ounce slices against the grain. Divide the sliced steaks between each of 4 preheated dinner plates, garnish with the lobster mushroom hash, sprinkle on a few of the Vietnamese corainder leaves and serve immediately.