This flank steak recipe is one that my mom has used for ages, and I have always loved it! I used to always ask my mom to make it for dinner, but now that I’m all grown up I don’t get her home cooked dinners anymore! I have my own kitchen of course, but making it myself seemed a little daunting. Hehe let’s just say it never comes out as good as mom makes it… but it’s still so good! So of course I was excited to try one of my favorite meals as sushi! And might I say yum yum YUM!! (Yeah, I know I’m tooting my own horn but it’s so GOOD!)
Makes 6 rolls, or 36-48 pieces.
- 6 sheets nori
- 3 cups sumeshi
- 1 1.5 pound flank steak
- 1 clove garlic, halved
- salt, pepper, garlic powder
- 1/4 cup butter
- 3 cups sliced mushrooms
- 6 stalks green onion
- Cook sumeshi.
- Trim any excess fat from the flank steak.
- Pat the surface of the flank steak dry with a paper towel, then rub with the cut side of the clove of garlic. Season with salt, pepper, and garlic powder.
- Melt 1 tablespoon of butter in a skillet that is big enough to hold the flank steak. Put the flank steak in the skillet, and cook over medium-high heat until it is browned on the outside but still pink in the center.
- Remove the flank steak from the skillet and cover loosely with foil.
- Melt the remaining 3 tablespoons of butter in the pan drippings. Saute the mushrooms until they have shrunk to about 2/3 their original size.
- Slice the flank steak across the grain.
- Roll the sushi, using a couple of strips of flank steak, mushrooms, and a stalk of green onion as your fillings.
- Serve with hoisin sauce. Enjoy!