This steak with mushroom sauce dish is a fantastic way to prepare flank steak that is both trendy and delectable. The delicious sauce is divine in every way!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 beef flank steak
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 shallot, diced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 2 packets concentrated beef broth
- ¼ cup water
Instructions
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove beef from the skillet.
- Heat 1 tablespoon butter and remaining oil in the skillet. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add shallot, garlic, and rosemary and cook and stir for 30 seconds. Stir in concentrated broth, water, and remaining butter and cook until butter is melted.
- Cut beef diagonally against grain into thin slices. Serve mushroom mixture with beef.
- Slicing the beef on the diagonal, against the grain, makes this traditionally tough but flavorful cut of meat more tender.
- If you decide to use skirt steak for this recipe, you may need to cut it into 4 pieces to fit it into the skillet. If the pieces crowd the skillet, cook them in batches to ensure the best browning.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 493 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This is truly delicious! Definitely recommend using Fresh rosemary – makes a difference. Hubby loved it, too!
Made it. Looks good and tastes really good
Made this last night – Excellent. Followed the recipe minus rosemary as I don’t like that at all. This was great. Flank steak can be tough – but I did tendorize it before frying It is a keeper.
This meal was super easy and super delish!! This one will definitely stay in my recipe book!!
Enjoyable and easy meal. Subbed onion for shallot and beef boullion for the concentrated broth.
I am only reviewing the sauce. That was fantastic only made 2 minor changes i put a little red wine after the shallots and garlic and at the very end i add a little bit of corn starch very little just to make it ticker it was great i served it on top of garlic mashed potatoes and some thinly sliced rib eye. For the rib eye i seared it in a skillet and then finished at the oven because it was a thick cut
The sauce for this was fantastic, however I would prefer the steak on the grill, but by doing that you wouldn’t get the fabulous juices to make the sauce.
Great recipe! My husband and I have cooked this many times, it is easy and delicious. We add more mushrooms and garlic cause we love both of those. I have never used
This recipe was simple enough, and it was flavorful. I had no flank steak, so I used the chuck steak I had on hand. As another reviewer stated, I also sprinkled the steak with Paula Deen’s house blend. Followed all the other directions to the letter, and it was delicious. DH and I had this for our Valentine’s Day dinner, and it was as good as anything you could get at a restaurant. The meat was tender, and the mushrooms w/ the garlic and rosemary were wonderful. Smelled fantastic while it was cooking. I will definitely make this again. Something I would absolutely serve for company.
I made this and it was average. The mushrooms had a nice flavor but the meat needs to marinate first and be cooked on a grill
This recipe turned out extremely well, I used london broil instead of flank steak and stayed with the recipe temps. and times, the only thing I did different was doubled everything else for extra sauce. Will make again.
I made this last night and it was delicious!!! The flank steak needed about 9 minutes on each side for a medium. I seasoned the steak with a little Paula Deen House Seasoning before searing and let it rest before cutting it.
Very bland and the meat was raw. All you taste are the shallots and the rosemary but here’s what you can do to make this a 4-star recipe: – Look for a flank steak that is no more than 1 lb. Unfortunately this recipe doesn’t specify the weight and if you just buy any flank like I did (1-1/2 lbs) you’ll need to increase all of the amount of all ingredients accordingly. – In addition to the garlic called for, add 1 tsp garlic powder when you add the rosemary – Add teaspoon of salt at the time you add the rosemary The instructions above call for too short a cooking time for medium rare, even for a 1 lb flank steak. Mine was completely raw except for the very outside. Flank steak isn’t really meant to be cooked beyond medium rare or medium but prior to cooking it, you’ll want to let the steak sit out and bring it down to almost room temperature and then cook it for 8 minutes on EACH side, not 10 minute total. Also, I tried finding the packets Swanson Flavor Boost Concentrated Beef broth packets in the 3 largest supermarket chains in New England and they weren’t sold in any of them. So I eliminated the water and simply used 1/2-cup of regular beef broth.
This was very good…husband loved it. A few comments: I am not familiar with flank steak. The recipe said 1 flank steak. The one at the meat market was 2 lbs. Not sure if this is typical but thought maybe it could have used more sauce. Also, shallots are expensive and next time I will try regular onion. The beef broth was very tasty, but also not cheap. I may try to replicate it with bouillion and soy sauce with a bit of worcesteshirer. Will make again.
This was fairly simple and very delicious! A great weeknight meal to prepare when you don’t have much energy or time!
Very tasty!
Pretty good. I usually don’t make steak, but gave it a shot tonight. I only used one packet of beef broth and used soy sauce. I’ll try two packets next time.
Delicious! I substituted the beef broth for some Heinz Homestyle Savory Mushroom gravy and water which made a thick and very savory sauce!
Very easy to make – followed the directions and my picky husband loved it.
This meal was both easy to prepare and delicious! I followed the directions exactly except for the fact that I did not have fresh or dried rosemary. It was a hit in my house served over rice.
Looks great!! Trying this recipe tonight…. My man loves mushrooms so we shall see. Almost ready to eat… smells great.