READY IN 40 mins

Flank Steak with Mushroom Sauce

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Read Reviews (13)

"Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!" — Campbell's Kitchen

Directions

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides 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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

Recipe Note: Slicing the beef on the diagonal, against the grain, makes this traditionally tough but flavorful cut of meat more tender.
Ingredient Note: 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.

Reviews More Reviews

Most Helpful Positive Review

Mar 06, 2012

Delicious! I substituted the beef broth for some Heinz Homestyle Savory Mushroom gravy and water which made a thick and very savory sauce!

—KlibanKatz

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Most Helpful Critical Review

Apr 02, 2012

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.

—remorgan2

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17 Ratings

Jan 22, 2012

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.

—Carrissa

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Dec 27, 2011

Looks great!! Trying this recipe tonight.... My man loves mushrooms so we shall see. Almost ready to eat... smells great.

—cherise12

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Dec 11, 2012

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.

—JSikorski76

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Dec 08, 2012

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.

—Tessa

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Nov 14, 2012

This was fairly simple and very delicious! A great weeknight meal to prepare when you don't have much energy or time!

—Janno

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Feb 27, 2012

Very easy to make - followed the directions and my picky husband loved it.

—Magnus' Momma

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Nutrition

Calories
260 kcal
13%

Carbohydrates
5.3 g
2%

Cholesterol
46 mg
15%

Fat
18.3 g
28%

Fiber
0.7 g
3%

Protein
18.7 g
37%

Sodium
493 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Flank Steak with Mushroom Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 260
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 6.9g 35 %
Cholesterol 46mg 15 %
Sodium 493mg 20 %
** Potassium 423mg 12 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 0.7g 3 %
Protein 18.7g 37 %
** Sugars 1.3g
** Vitamin A 7 %
** Vitamin C 4 %
** Calcium 3 %
** Iron 16 %
** Thiamin 12 %
** Niacin 67 %
** Vitamin B6 28 %
** Magnesium 8 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.