Broiled Flank Steak With Mushroom Sauce Recipes

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• 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.

BROILED FLANK STEAK

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

FLANK STEAK WITH SAUCEY MUSHROOMS

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

BROILED FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Cut shiitake caps into 1/4 inch thick slices. Heat olive oil in 12-14 inch nonstick skillet over medium-high heat. Add shiitake, common mushrooms, and ginger. Cover and cook, stirring often, for about 10 minutes or until lightly browned.
• Meanwhile, in a small bowl, combine hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a rack in a broiling pan; brush top with about half of the hoisin sauce mixture.
• Combine cornstarch and cold water; stir until well mixed. Add broth and garlic to pan with mushroom mixture. Bring to boil over high heat, then add cornstarch mixture. Cook and stir until sauce is thickened.
• Broil steak about 6 inches from heat about 6-7 minutes or until well-browned on top. Flip over and brush other side with all but 1 tbsp of hoisin sauce mixture. Broil until meat is done to taste, about 6-7 minutes longer for rare (cut to test).
• Transfer steak to a carving board. Stir remaining 1 tbsp of hoisin sauce mixture into the mushroom sauce and pour sauce into a bowl. Cut steak against the grain into thin slices. Divide meat between 4-6 plates. Top with equal amounts of mushroom sauce and serve. Garnish with green onions.

FLANK STEAK WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Season steak with salt and pepper.
• Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
• Add steaks and let sit for 2 hours or more.
• Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
• Cut the remaining half of shallot and scallion tops into two pieces.
• In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
• Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
• Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
• Once the creminis are cooked down, add the portobello pieces back in to reheat.
• In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
• Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
• Then add the scallions.
• Preheat grill.
• Remove steaks from bag and dispose of the marinade.
• Grill steaks until done, about 8 to 10 minutes per side.
• Remove from grill and cut into strips cross grain. Serve with mushrooms.

BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
• Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
• For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

FLANK STEAK WITH BALSAMIC BBQ SAUCE

Steps:

• Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
• Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to high.
• Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
• Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

FLANK STEAK WITH BALSAMIC BARBECUE SAUCE

Steps:

• Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
• Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
• Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.

FLAT IRON STEAK WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
• Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
• Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
• Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
• Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

BROILED FLANK STEAK

Steps:

• Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
• Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
• When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
• Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
• Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
• For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
• Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
• For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
• Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
• When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
• Once meat is under the foil,heat the marinade again,but don't let it boil.
• Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
• Slice the meat against the grain and drizzle with some of the sauce.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

GRILLED STEAKS WITH MUSHROOM SAUCE

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

BROILED FLANK STEAK WITH MUSTARD SAUCE

Steps:

• Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
• Combine vinegar with next 6 ingredients, and pour evenly over meat.
• Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.
• In a small bowl, combine yogurt with mustard, cheese and garlic, cover and chill 30 minutes.
• Remove steak from marinade, reserving 2 tbsp marinade.
• Coat a broiler pan with cooking spray, and place steak on the rack.
• Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.
• Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.

ONE-PAN BROILED FLANK STEAK

Steps:

• Combine all ingrediants with flank steak in shallow container or zip lock and refrigerate for 4 hours or more.
• Broil steak without onions for about 4 minutes (so onions do not burn).
• Turn steak after 4 minutes and cover steak with onion mixture.
• Broil to desired temperature.
• Let steak cool for about 4 minutes.
• Slice steak thinly across the grain.
• Serve sliced with onions.

FLANK STEAK WITH SAUTEED MUSHROOMS

Steps:

• Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
• Wash and trim mushrooms, and slice thickly.
• Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
• Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
• Mince garlic; add to mushrooms.
• Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
• Slice steak thinly on diagonal, and serve topped with mushrooms.

FLANK STEAK IN MUSHROOM WINE SAUCE

Steps:

• Put steak in crockpot.
• Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak.
• Cover and cook on low for 6 to 7 hours.
• Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms.
• Cover and cook on high for 20-30 minutes or until mushrooms are tender.
• For serving, meat should be cut across the grain.
• Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.

BRAISED FLANK STEAK WITH LEMON AND GARLIC

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

BROILED FLANK-STEAK SANDWICHES

Steps:

• Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
• Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
• Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.

PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
• Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
• Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.