Flank Steak with Mushroom Sauce


I actually went by a recipe (err, as closely as I “go by” recipes) two days in a row. Whoa!

This started out as a Cooking Light recipe but I think it’s probably better my way. Heh. Personally, I think CL should just hire me to create/test recipes. What do you think?¬†ūüôā

I made this wish mashed potatoes. I was supposed to roast asparagus, too, but I totally forgot until I was whipping the potatoes. Oops. OK maybe I should not be hired, afterall.

Flank Steak with Mushroom Sauce
Cooking Light
Serves 4

teaspoon salt
teaspoon black pepper
(1-pound) flank steak, trimmed 
Olive oil

1 tbsp butter
1/2 cup chopped onion 
garlic cloves, minced
1/2 pound mushrooms, sliced
sprig of fresh thyme, or pinch of dry
cup beef broth
cup sherry
tablespoon balsamic vinegar
salt and pepper
(original recipe calls for green onions to be added in at the last minute but I don’t like green onions)Preheat broiler.

To prepare steak, rub with olive oil and sprinkle salt and pepper evenly over both sides of steak. Place steak on a broiler pan; broil 5 minutes on each side or until desired degree of doneness. Remove the steak from oven; loosely cover with foil.

To prepare sauce, heat a large nonstick skillet over medium-high heat. Melt butter in skillet. Add onion and a little salt; sauté 2 minutes.

Add mushrooms, garlic and thyme; sauté for 4 minutes. Add a little  more salt to draw out juices.

Add broth, sherry, and vinegar. Bring to a boil and cook until reduced to 3/4 cup (about 8 minutes). Season to taste with salt and pepper.

Slice steak diagonally across the grain into 1/4-inch slices. Serve steak with mushroom sauce.

Yield: 4 servings

Flank Steak with Mushroom Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *