Flank Steak, Sauteed Mushrooms and Onions and Spinach Salad

A true steak house meal for a fraction of the cost of eating out and, I guarantee, a million times better!  While flank steak is not a common cut of beef on steak house menus, it is a great alternative for the home cook to use when recreating a restaurant experience at home.  It is a relatively inexpensive steak which is full of flavor and fabulously tender, provided it is given proper treatment.  Marinate the steak for at least 4 hours but the longer, the better.  A simple combination of well seasoned olive oil, red wine, soy sauce, worcestershire sauce, honey, garlic and green onions will impart tremendous flavor.  Be certain not to cook this cut of meat beyond medium rare to guarantee the most tender slices.  Speaking of slices, it is imperative that the slices be paper thin and cut against the grain of the beef.  Follow these simple steps and whether you cook flank steak on the grill or in a hot cast iron pan on the stove, you are sure to enjoy a superbly flavorfull and mouthwateringly tender steak.