Makes 4 servings. Difficulty
3/4 lb. thickly sliced bacon 1 lb. flank steak 3 Tablespoons unsalted butter 4 large shallots, thinly sliced 3/4 lb. white button mushrooms, stemmed and thickly sliced 1/4 lb. shiitake mushrooms, stemmed and thickly sliced Salt and freshly ground black pepper Olive oil 1 Tablespoons Italian parsley, chopped
Lay half the bacon slices on a large sheet of plastic wrap. Set the flank steak on top of the bacon and cover with the remaining bacon slices. Wrap tightly with plastic wrap and refrigerate overnight.
Melt 2 tablespoons of butter in a large skillet. Add the shallots and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms, season with salt and freshly ground pepper, cover and cook for about 4 minutes, or until the mushrooms have released all their liquid. Uncover and continue to cook until the mushrooms are nicely browned, about 4 minutes. Add the remaining butter and cook, stirring, for about 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper. Remove the skillet from the heat and set aside.
Preheat the grill. Remove the bacon slices from the flank steak. (Reserve the bacon slices for another use if desired.) Spray the flank on both sides lightly with olive oil. Season both sides generously with salt and freshly ground black pepper. Grill the flank for about 6 minutes per side or until medium-rare. Transfer the flank steak to a cutting board and tent with foil and let rest for 5-10 minutes (the steak will continue to cook while it rests).
Gently reheat the mushrooms and stir in the parsley. Thinly slice the flank steaks across the grain and arrange slices on individual plates. Spoon mushrooms over the top and serve immediately.
The flank steak needs to cure overnight so be sure to plan ahead.