Flank Steak With Mushroom Ceviche 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.

FLANK STEAK WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat broiler.
• Sprinlke salt and pepper evenly over both sides of steak. Place steak on a broil pan coated with cooking spray; broil 5 minutes on each side or until desired degree of donesness. Remove the steak from the oven; loosely cover with foil.
• Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute 2 minutes. Add mushrooms; saute 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium and reduce to 1 1/4 cups (about 6 minutes). Add green onions and cook for 1 minute.
• Slice steak diagonally across the grain into 1/4 inch slices. Serve steak with mushroom sauce.

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.

FLANK STEAK WITH CREAMY MUSHROOM SAUCE

Steps:

• Preheat broiler.
• Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
• Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
• Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

FLANK STEAK WITH MUSHROOM WINE SAUCE

Steps:

• In a large skillet, brown steak in oil.
• Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
• Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
• Remove steak and keep warm.
• To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
• Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
• Combine cornstarch, and water until smooth, and gradually stir in the sauce.
• Bring to a boil, cook and stir for 1 minute, or until thickened.
• Thinly slice steak across the grain, and serve with sauce.