Flank steak with portobello mushrooms from Polpo: A Venetian Cookbook (of Sorts) (page 167) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on April 06, 2025

    This was great. Flank steak is probably my favorite kind of steak to cook and everyone is right - you need to trust the recipe that nothing is needed besides salt and pepper to season it if cooked properly. I used baby bella mushrooms instead of big portobello - and I will just admit to having a little balsamic vinegar on the side, mostly for the arugula.

  • kari500 on September 11, 2019

    We don't cook much meat in this house, but this is our go-to steak recipe. Simple and great.

  • TrishaCP on October 31, 2015

    Just as easy and delicious as everyone else indicates. I did find that the steak (in my case a skirt steak) needed more time-so did the mushrooms. I would estimate that added another 10 minutes to the total cook time, but that is still doable for a weeknight.

  • pistachiopeas on April 27, 2015

    Couldn't be any easier. I may have over salted the steak a touch, as I was worried about thelack of marinade. But it was fantastic! Loved the portobellos especially. Great, healthy dinner.

  • westminstr on April 20, 2015

    I made this with flap steak and absolutely loved it. Easy and just delicious in every way. Made a half recipe w two portobellos. Next time I will use three. Also note to self to cook the meat a bit longer next time - it was a bit too rare.

  • L.Nightshade on April 17, 2015

    Add me to the group of not-huge-steak-fans, also to the group that liked this simple dish. It’s really dependent upon quality ingredients. We got flank steak from Three Sisters Farm, some very peppery arugula, and big, plump portobellos. We deviated from the recipe only by grilling the steak on the big egg, instead of a grill pan, all else was as written. There was some resistance to the plan: “The steak doesn’t get marinated?;” “There’s no vinegar or anything else to dress the salad?” But of course, it all worked out just fine. This was a lovely, easy dinner, and healthy to boot.

  • Breadcrumbs on April 06, 2015

    p. 167 – Sometimes it pays not to trust your instincts and this is one of those occasions. Only because I’ve had tremendous success with this book was I able to curb my desire to add some balsamic vinegar to the greens in this dish. Instead, I put my trust in RN’s hands (and recipe writing) and threw caution to the wind by simply dressing my greens w salt, pepper and evoo. Who knew something that looked like a simple salad could be so much more. I truly believe this dish works because it isn’t a salad. It plays with your senses. There’s a whole lot of earthy tamed by the bitterness of the greens and the richness of the evoo. I sliced my mushrooms so that they would be identical to the size of the sliced steak. I can truly understand why this is a favourite on the Polpo menu, it shines in its simplicity and every single ingredient plays a key role in the success of the dish. We loved this. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9512811#9512811

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