Flank Steak with Mushroom Sauce
eatoplan
December 2, 2024
This Flank Steak with Mushroom Sauce is a rich and savory dish that’s perfect for a comforting yet elegant meal. The steak is seared to perfection, locking in its natural juices, while the earthy mushroom sauce adds depth and complexity with hints of garlic, rosemary, and a buttery finish.
Ideal for weeknight dinners or special occasions, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a side of crusty bread to soak up the delicious sauce. Enjoy every flavorful bite!
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Ingredients:
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| 2packets flavor concentrated beef broth swanson® | |
| 2tablespoons butter | |
| 1 flank steak | |
| 1tablespoon rosemary leaves fresh, chopped | |
| 4cloves garlic minced | |
| 3cups mushrooms sliced | |
| 2tablespoons olive oil | |
| 1 shallot diced | |
| 0.25cup water |
Directions
1.
Cook the Flank Steak
Heat 1 tablespoon of oil in a 10-inch skillet over medium heat. Add the flank steak and cook, turning occasionally, until it is well-browned on both sides and reaches your desired doneness. For medium-rare, this should take about 10 minutes. Once done, remove the steak from the skillet and set aside to rest.
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2.
Prepare the Mushroom Sauce
1. In the same skillet, add the remaining tablespoon of oil and 1 tablespoon of butter. Once the butter melts, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms are tender. | 2. Add the shallot, garlic, and rosemary to the skillet, and cook for another 30 seconds, stirring until fragrant.
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3.
Make the Sauce
Stir in the concentrated broth and water, scraping any bits off the bottom of the skillet. Add the remaining butter and cook until it melts and the sauce slightly thickens.
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4.
Slice the Steak
Slice the rested flank steak diagonally against the grain into thin strips.
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5.
Serve
Serve the mushroom sauce over the sliced steak and enjoy!
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