Beef, Lamb, Veal, Pork

Whisky Marinated Flank Steak Broiled with Mushrooms & Onions

If you celebrate St. Patrick’s day here is a recipe you will not regret to cook. Tasty and absolutely stress free dish. Very few ingredients are needed and only few minutes takes to prepare it. Please enjoy our second video. I am looking forward to your comments.

I would love to share with you one more magazine – February/March issue of “Home + Table”. It is dedicated to food and I am so proud of my work on a cover. Please check out few more recipes published inside.

Whisky Marinated Flank Steak Broiled with Mushrooms & Onions

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  • 1 1/2 to 2 lb. flank steak
  • 1/2 cup Whisky
  • 1 Tbsp. olive oil
  • smoked paprika
  • 3-4 garlic cloves, crushed
  • salt and freshly ground pepper
  • 1/2 lb. mushrooms
  • 1 yellow onion
  • rosemary



Place the flank steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat. Cover the dish and place the steak in the fridge for at least 1 hour or overnight.


Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element. Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Add mushrooms and onions. Sprinkle with fresh rosemary. Slide the pan directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).


The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top.


Transfer the steak to a cutting board and rest for 5-10 minutes. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat. Serve immediately with mushrooms and onions. Don’t forget to open a cold beer-))

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  • Reply
    Rosa's Yummy Yums
    March 11, 2016 at 9:01 am

    A mouthwatering dish. That juicy meat is irresistible.

    Congrats on the feature.



  • Reply
    thyme Sarah
    March 11, 2016 at 1:20 pm

    Yelena, the cover shot is just gorgeous. Isn't it coincidental that we were both working in parallel lines with our state magazines! The whiskey flank steak looks delicious…something we would definitely cook over here.

  • Reply
    The Ancient Olive
    March 11, 2016 at 2:03 pm

    Another beautiful and delicious meal! Well done, Yelena!


  • Reply
    La Table De Nana
    March 11, 2016 at 2:24 pm

    You should be on MANY covers..gorgeous Yelena.
    Sarah..not surpsrised your work was featured also..
    2 lovely parallels.

  • Reply
    March 11, 2016 at 2:32 pm

    Thank you all for your comments, I am really prod of my work on a cover, and the video. Always trying something new-))

  • Reply
    handmade by amalia
    March 12, 2016 at 2:08 pm

    That magazine is lucky to have you, Yelena. Your work is so beautiful.

  • Reply
    Angie Schneider
    March 13, 2016 at 4:36 pm

    Congrats on the feature, Yelena.
    The steak looks so juicy and tender.

  • Reply
    December 22, 2021 at 9:39 am

    Can I substitue rosemary for something else besides thyme?

    • Reply
      Yelena Strokin
      December 22, 2021 at 7:02 pm

      hello Rose, yes, if you like you can do juniper berries!

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