Flank Steak with Mushroom Sauce
Flank Steak with Mushroom Sauce requires approximately 45 minutes from start to finish. This recipe serves 4. This side dish has 215 calories, 15g of protein, and 16g of fat per serving. For $1.71 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 72 people were impressed by this recipe. Head to the store and pick up beef broth, mushrooms, garlic, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by Foodista. It is a good option if you're following a gluten free, primal, and ketogenic diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Flank Steak with Creamy Mushroom Sauce, Flank Steak with Shiitake Mushroom Sauce, and Flank Steak in Mushroom Wine Sauce are very similar to this recipe.
Servings: 4
Ingredients:
2 packets Swanson® Flavor Concentrated Beef Broth
2 tablespoons butter
1 flank steak
1 tablespoon chopped fresh rosemary leaves
4 cloves garlic, minced
8 ounces mushrooms, sliced (about 3 cups)
2 tablespoons olive oil
1 shallot, diced
1/4 cup water
Equipment:
frying pan
Cooking instruction summary:
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
- Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
- Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
Step by step:
1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat.
2. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare.
3. Remove the beef from the skillet.
4. Heat 1 tablespoon butter and the remaining oil in the skillet.
5. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.
6. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
7. Cut the beef diagonally against the grain into thin slices.
8. Serve the mushroom mixture with the beef.
Nutrition Information:
covered percent of daily need
