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To make Balsamic Mushroom Steak Bowls, you will need the following: - 1 pound flank steak - 2 cups mixed mushrooms (cremini, shiitake, and button), sliced - 1 bell pepper, sliced (red or yellow for sweetness) - 1 medium red onion, sliced - 4 cloves garlic, minced - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - 2 cups cooked quinoa or rice (for serving) - Fresh parsley, chopped (for garnish) These ingredients come together to make a delicious meal. You can add more flavors with these garnishes: - Extra balsamic glaze for drizzling - Crumbled feta or goat cheese - Sliced green onions for crunch These options elevate the dish and add freshness. If you need to swap ingredients, here are some ideas: - Use skirt steak instead of flank steak for a different cut. - Any mushrooms will work if you can't find the mixed ones. - Swap quinoa or rice with cauliflower rice for a low-carb option. - Use fresh herbs like basil or oregano instead of dried thyme for a fresher taste. These substitutions can fit your taste and what you have on hand. Enjoy making your Balsamic Mushroom Steak Bowls! {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix the balsamic vinegar, one tablespoon of olive oil, dried thyme, salt, and pepper. Whisk them together until well combined. Next, add the flank steak to the bowl. Make sure it is fully coated in the marinade. Cover the bowl and let the steak sit for at least 30 minutes. For a richer taste, let it marinate for two hours. This step adds a lot of flavor. Now, it’s time to cook the steak. Preheat a grill pan or skillet over medium-high heat. Take the steak out of the marinade and let any excess drip off. Place the steak in the hot pan. Sear the steak for about four to five minutes on each side. You want it medium-rare, but check for your preferred doneness. After cooking, let the steak rest on a cutting board for five to ten minutes. This helps keep it juicy. Once rested, slice the steak against the grain for the best texture. While the steak rests, use the same skillet to cook the veggies. Add the remaining tablespoon of olive oil to the pan. Once hot, add the sliced red onion and bell pepper. Sauté them for about five to seven minutes until tender. Then, add the mixed mushrooms to the pan. Cook until they are soft and caramelized. Stir in the minced garlic last, cooking for one to two minutes. This adds a nice aroma to your dish. Now, your vegetables are ready to join the steak in the bowl! For the best steak, aim for medium-rare. This gives you juicy, tender meat. Sear the flank steak for about 4-5 minutes on each side. Use a meat thermometer if you have one. It should read 130°F for medium-rare. Let it rest for 5-10 minutes. This helps the juices stay inside. To boost flavors, marinate the steak for at least 30 minutes. Letting it sit longer, up to 2 hours, gives better taste. Use balsamic vinegar to add sweetness and tang. Fresh herbs like thyme make a big difference. While cooking, add garlic to the veggies. This adds a rich aroma and flavor. Serve your Balsamic Mushroom Steak Bowls with quinoa or rice. These grains add fiber and make you feel full. You can also add a side salad for more veggies. A simple mix of greens with a light dressing works well. Don't forget fresh parsley on top for color and taste. Pro Tips Marinate for Maximum Flavor: The longer you marinate the flank steak, the more flavorful it will be. Aim for at least 2 hours for the best results. Let the Steak Rest: After cooking, always let the steak rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender bite. Use a Hot Skillet: Make sure your skillet or grill pan is well-heated before adding the steak. This helps achieve a nice sear and lock in flavors. Fresh Herbs for Garnish: Fresh parsley not only adds a pop of color but also enhances the dish's flavor. Don't skip this step for a fresh finish! {{image_2}} You can easily make this dish vegetarian. Swap the flank steak for hearty portobello mushrooms. They grill well and add a rich taste. You can also use firm tofu. Just press it to remove water, then marinate it like the steak. This gives the tofu great flavor and texture. While quinoa or rice works great, you can try other grains. Barley adds a nice chewiness. Farro is another good choice. It has a nutty taste and fills you up. If you want a lighter base, use cauliflower rice. It’s low in carbs and very healthy. Feel free to mix in seasonal veggies. In spring, add asparagus or snap peas for crunch. Summer brings zucchini and corn, which taste sweet. In fall, roasted butternut squash or Brussels sprouts makes for a warm, earthy flavor. In winter, root veggies like carrots or beets add color and heartiness. To store leftovers, let the steak bowls cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the steak from the quinoa or rice to keep everything fresh. When it's time to eat again, take out your leftovers. You can reheat them in the microwave. Heat for one to two minutes or until warm. If you want, you can also heat them on the stove. Just add a little olive oil to a pan and warm them gently. If you want to save your steak bowls for later, freezing is a great option. Divide the bowls into portions and place them in freezer-safe containers. They can last in the freezer for up to three months. When you're ready to enjoy, thaw them overnight in the fridge before reheating. You can marinate steak for at least 30 minutes. For stronger flavor, go up to 2 hours. The longer you marinate, the more the steak absorbs the balsamic vinegar and spices. Just be careful not to marinate too long, as the acid can make the meat mushy. Yes, you can use other meats. Chicken, pork, or even seafood can work well. Just adjust the cooking times as needed. For example, chicken breasts need about 6-7 minutes per side. Pork will cook faster than steak but still needs careful attention. These bowls pair well with quinoa or rice as the base. You can also add a side of steamed broccoli or a fresh salad. For a twist, try adding avocado or crumbled feta on top. Each option adds unique flavors and textures. In this blog post, we covered everything you need to know about making balsamic mushroom steak bowls. We discussed key ingredients, marinating and cooking techniques, and tips for flavor. You learned how to customize the dish with vegetarian options and grain choices. We also shared how to store and reheat leftovers. Remember, the right ingredients and cooking methods can elevate your meal. Enjoy making this dish your own, and share it with others!

Balsamic Mushroom Steak Bowls

A delicious and hearty bowl featuring marinated flank steak, sautéed mushrooms, and colorful vegetables served over quinoa or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound flank steak
  • 2 cups mixed mushrooms (cremini, shiitake, and button), sliced
  • 1 whole bell pepper, sliced (red or yellow for sweetness)
  • 1 medium red onion, sliced
  • 4 cloves garlic, minced
  • 1 quarter cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 cups cooked quinoa or rice (for serving)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, thyme, salt, and pepper. Add the flank steak and marinate for at least 30 minutes, preferably up to 2 hours for deeper flavor.
  • Preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest for 5-10 minutes before slicing against the grain.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red onion, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  • In serving bowls, layer the cooked quinoa or rice as a base. Top each bowl with a generous portion of sautéed vegetables, followed by sliced steak.
  • Sprinkle with fresh parsley for a pop of color and added freshness. Drizzle with any remaining balsamic glaze for extra flavor.

Notes

Marinating the steak for longer enhances the flavor.
Keyword balsamic, healthy, mushrooms, quinoa, steak