Grilled Steak With Balsamic-Thyme Glazed Mushrooms

• 1/4 cup rosemary needles
• 4 garlic cloves, peeled
• 1/4 cup olive oil
• 2 tablespoons balsamic
• 1 tablespoon honey
• 1 teaspoon salt
• 1 flank steak (about 1 1/2 lbs)
• for the mushrooms:
• 3 tablespoons butter
• 2 shallots, thinly sliced
• 4 cups sliced crimini mushrooms
• 4 sprigs fresh thyme
• 1/4 cup balsamic vinegar
• salt and pepper

1. Preheat oven to 400 degrees. Preheat a grill pan.
2. In a small food processor, combine the rosemary and garlic. Pulse until chopped. Add the olive oil, balsamic, honey and salt. Pulse to combine. Rub mixture on all sides of the steak.
3. Place the steak on the hot grill and cook on both sides until well marked. Place onto a baking sheet and roast for about 10-15 minutes or until steak is good to your liking. Remove from oven and let rest 10 minutes before serving.
4. Meanwhile, heat a large skillet over high heat. Add the butter. When melted, add the shallots and cook until soft. Add the mushrooms and thyme. Cook until mushrooms are lightly golden and moisture has evaporated. Add the balsamic vinegar to deglaze the pan. Cook for about 1 minute. Season with salt and pepper to taste. Remove from heat.
5. To serve, slice the steak and top with mushrooms.

ubc, garlic, ubc, balsamic, honey, salt, flank steak, mushrooms, butter, shallots, crimini mushrooms, thyme, ubc, salt

Taken from www.epicurious.com/recipes/member/views/grilled-steak-with-balsamic-thyme-glazed-mushrooms-1263189 (may not work)