• In a large bowl combine steak, mushrooms, garlic, soy sauce, olive oil, basil, thyme, salt and pepper.
• Cover and set in the fridge for 15 to 30 minutes.
• Take out from fridge and set on the counter for 15 minutes.
• Cut out 4 large heavy-duty foil sheets. If you don't have heavy-duty foil, you can just double up on regular foil.
• Divide steak and mushrooms between the sheets of foil.
• Wrap foils tightly around the steak and mushrooms and seal it all together.

GRILL METHOD

• Preheat grill to HIGH.
• Transfer foil packets to the grill and grill over high heat for 10 minutes per side.
• Garnish with crushed red pepper and green onions, then serve.

OVEN METHOD

• Preheat oven to 425˚F.
• Wrap foils tightly around the steak and mushrooms and seal it all together.
• Cook for 20 to 22 minutes, or until internal temperature of steak reaches at least 140˚F. Use an Instant Read Thermometer to check for doneness. Just poke through the foil with the thermometer and set it into one of the steak pieces.
• If you want a nice char on the steak, open up the packets the last 2 minutes of cooking and pop them under the broiler for a couple minutes.
• Garnish with crushed red pepper and green onions, then serve.