For best results, use high-quality flank steak and fresh mushrooms. Don't overcrowd the pan when searing the steak, as this will lower the heat and prevent a good sear. Adjust the cooking time of the steak based on your desired level of doneness. Use an instant-read thermometer for accurate results. The mushroom sauce can be made ahead of time and reheated before serving. Serve with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.
Flank Steak with Mushroom Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS90
Elevate your next meal with this stunning Flank Steak, draped in a rich and savory Mushroom Sauce. The umami-packed sauce perfectly complements the robust flavor of the steak, creating an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol46 mg
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Fiber1 g
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Protein19 g
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Saturated Fat7 g
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Sodium493 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Prepare the Steak: Pat the flank steak dry with paper towels and season generously with salt and pepper. (5 minutes)
02
Step
10 mins
Sear the Steak: Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Add the flank steak and sear for 3-4 minutes per side, until deeply browned and a crust has formed. For medium-rare, aim for an internal temperature of 130-135°F. (8-12 minutes)
03
Step
10 mins
Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender steak. (10 minutes)
04
Step
5 mins
Sauté the Mushrooms: While the steak rests, melt 1 tablespoon of butter and the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 5-7 minutes. (5-7 minutes)
05
Step
1 mins
Add Aromatics: Add the diced shallot and minced garlic to the skillet and cook for another 30 seconds, until fragrant. (30 seconds)
06
Step
3 mins
Create the Sauce: If using, deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute. Stir in the concentrated beef broth (or beef stock), water, and remaining 1 tablespoon of butter. Simmer for 2-3 minutes, until the sauce has thickened slightly. Season to taste with salt and pepper. Stir in the chopped rosemary. (4-5 minutes)
07
Step
0 mins
Slice and Serve: Thinly slice the flank steak against the grain. Serve immediately, drizzled generously with the mushroom sauce.
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Beaulah Bergstrom
Jun 17, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Kennith Leuschke
Jun 5, 2025I added a little balsamic vinegar to the sauce for extra tang. Delicious!
Lula Schultz
Apr 13, 2025My husband said it's the best steak he's ever had! Thank you for the recipe.
Lilly Cormier
Mar 8, 2025I used portobello mushrooms and it was fantastic! Definitely making this again.
Edwin Lueilwitzbashirian
Nov 19, 2024Letting the steak rest made all the difference. It was so tender and juicy!
Myles Berge
Oct 14, 2024The red wine really elevates the sauce. Don't skip that step!
Maximillian Braun
Oct 3, 2024Simple ingredients, but the result is restaurant-quality. Impressive!
Alverta Koelpin
Sep 5, 2024This recipe was a game-changer! My family raved about the mushroom sauce.