3 lbs. Beef Flank Steak 1.4 kg

½ large Spanish Onion ~ chopped ½ large
1 Tbsp. Rosemary ~ picked 15 mL.
1 clove Garlic ~ smashed 1 clove
½ Tbsp. Mustard Seed 8 mL
½ Tbsp. Cracked Black Pepper 8 ml
1 Tbsp. Extra Virgin Olive Oil 15 ml
½ cup Red Wine 125 ml
¼ cup Teriyaki Sauce 60 ml

½ Tbsp. Extra Virgin Olive Oil 8 mL.
2 medium Red Onion ~ sliced 2 medium
1 medium Spanish Onion ~ sliced 1 medium
½ cup Red Wine Vinegar 125 mL.
1 cup Honey 250 mL.

1 lb. Button White Mushrooms ~ cut in ½ 454 g.
1 large Shallots ~ chopped fine 1 large
1 Lime ~ juiced 1
½ Lemon ~ juiced ½
½ Red Grapefruit ~ juiced ½
½ Tbsp. Cilantro ~ chopped 8 mL.
2 medium Tomato ~ seeded and diced 2 medium
Cracked Black Pepper
1 tsp. Salt 5 mL.

Here’s How!

Marinate the flank steak overnight or at least 4 hours with the onion, rosemary, garlic, mustard seed, black pepper, olive oil, red wine and teriyaki.

In a saucepan sauté the red onion and spanish onion in olive oil until softened. Add the red wine vinegar and reduce the liquid by half. Add the honey and cook until the honey coats the onions and remains glossy.

In a non reactive bowl, combine the shallots, lime juice, lemon juice, grapefruit juice, cilantro, tomato, black pepper and salt together. Add the mushrooms, toss and reserve.

Remove the flank steak from the marinade, broil or BBQ until cooked, as desired.