BEEF GARLIC BUTTER FLAP STEAK WITH MUSHROOMS

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INGREDIENTS

• 2 LBS MB FLAP STEAK
• OLIVE OIL
• 3 CLOVES MINCED GARLIC
• 16 OZ CRIMINI MUSHROOMS
• 3 TB BUTTER
• ¼ CHICKEN BROTH
• PINCH OF RED PEPPER FLAKES

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MARINADE

• 1/3 C SOY SAUCE
• ¼ C LEMON JUICE
• ½ C OLIVE OIL
• ¼ WORCESTERSHIRE SAUCE
• 1 TB MINCED GARLIC
• 2 TB ITALIAN SEASONING
• 1 TSP PEPPER
• ½ TSP SALT
• PINCH OF RED PEPPER FLAKES

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DIRECTIONS

1. Add the flap steak and the steak marinade to a zip lock bag and seal and let marinade for at least 30 minutes but no longer than 24 hours . Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.

1. Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.

1. Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.

1. Add the butter, chicken broth and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Serve with your favorite veggies.