Vampire Steak with Sautéed Mushrooms

I could never be a vampire. I mean for some more obvious reasons, like the fact that I'm a human, but also because I love garlic entirely too much. I just could never be a vampire. This steak is loaded with garlic, hence the name Vampire Steak. But then what's steak without a delicious side dish? I'm normally a very strong mushrooms hater, but marriage is all about compromise, and well, my husband LOVES mushrooms. So this meal really is for him. And it's a good thing he's my husband already because all that garlic is sure to stay with me! But so worth it!

Vampire Steak with Sautéed Mushrooms

Steak

• 1 1/2 pound flank steak
• 6 small or 4 large garlic cloves, minced
• 1 tbsp. freshly squeezed lemon juice
• 2 tsp. ground paprika
• 2 tsp. freshly chopped tarragon
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Mushrooms

• 8 oz. small mushrooms (like button or cremini), cleaned
• 2 tbsp. extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. butter
• 1/2 tbsp. chopped fresh parsley
• salt and pepper to taste

Score the steak with a sharp knife, careful not to cut all of the way through. Add all of the ingredients for the steak into a large ziplock bag and shake to coat the steak. Place in the fridge to marinate for 4-8 hours. 

Heat the grill over medium-high heat. While the grill heats up, preheat the olive oil in a large saute pan.

Add the mushrooms to the hot oil and cook, until browned, about 3-5 minutes. Add the steak to the grill in the meantime. The steak only needs about 2 minutes on each side. Remove the steak from the grill and allow it to rest a couple of minutes. 

Add the garlic to the mushrooms, stir to coat, and the garlic becomes fragrant. Add in the broth & lemon juice. Use a wooden spoon to scrape up the browned bits on the bottom of the pan. Turn off the heat and add in the butter and parsley.

Season the mushrooms with salt and pepper. Serve with sliced steak.