Flank Steak & Portabellos with Wine Reduction

Cover steak with rub and EVOO. Refrigerate for at least and hour. Meanwhile, chop portabellos and saute the onion and garlic in EVOO and butter. Add mushrooms. 

When wilted, add vinegar to deglaze. Add wine. I have no measurements...this is all to taste. A splash here, a splash there. But you can't really go wrong.

Set aside. Grill the steak.

I made some mashed potatoes and grilled asparagus to accompany the meal. Drizzle the mushrooms atop the potatoes/steak and serve.

Dee-lish!