Chef Brian Voelzing’s Flank Steak Recipe.

Flank Steak

Serves 2

Prep Time: 20 min.

Cook Time: 30 min.


500g flank steak




350g Portobello mushrooms

25g butter

50g caramelized onion

10g chopped garlic

100ml beef stock

50ml cooking cream

10g chopped thyme

5g salt

5g pepper

5g chopped chive


  • Clean the Portobello mushrooms by gently pulling off the stem scraping out the gills with a spoon.
  • Cut the mushrooms into cm squares
  • In a medium sized pan over medium heat melt the butter and cook down the mushrooms until they are tender and have colored.
  • Add the garlic and thyme and cook for an additional minute.
  • Add half of the salt to the mix before adding the beef stock and reducing with the mushrooms.
  • Add the cream and reduce until the mixture is held together.
  • Finish the mushrooms with remaining salt, pepper and chives.



  • Season the flank steak with salt and pepper
  • Cook to desired temperature and let rest for 5 minutes before cutting.
  • Serve the flank on top of the mushrooms.

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