Flanksteakwithcreamymushroomsauce Recipes

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FLANK STEAK WITH MUSHROOM SAUCE



Flank Steak with Mushroom Sauce image

Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 beef flank steak
2 tablespoons butter
8 ounces mushrooms, sliced
1 shallot, diced
1 clove garlic, minced
1 tablespoon chopped fresh rosemary leaves
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
¼ cup water

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.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 ½ pounds flank steak
¼ cup oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
juice of 1 lime
½ cup cilantro
½ cup parsley
½ onion (diced)
1 teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon garlic
½ teaspoon Italian blend seasoning
½ teaspoon crushed red pepper flakes
⅓ cup oil
2 tablespoons red wine vinegar (or apple cider vinegar)

Steps:

  • Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
  • Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
  • Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
  • Thinly slice steak across the grain and serve with chimichurri sauce on top.

Nutrition Facts : Calories 538 kcal, Carbohydrate 3 g, Protein 37 g, Fat 41 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY SWISS STEAK



Creamy Swiss Steak image

"When I was working, I'd put this Swiss steak in the slow cooker before I left for the day," recalls Gloria Carpenter of Bancroft, Michigan. A creamy mushroom sauce made with canned soup nicely flavors the tender round steak. "It's delicious and so simple to make."

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 9

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size portions
2 tablespoons butter
1/2 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

Nutrition Facts : Calories 243 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

STEAKS WITH MUSHROOM CREAM SAUCE



Steaks with Mushroom Cream Sauce image

A versatile sauce tops these sirloin steaks and enhances their beefy flavor. "It would also taste great over grilled chicken or pork." LaDonna Reed - Ponca City, OK

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 beef top sirloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon minced garlic
1 teaspoon canola oil
1/2 cup French onion dip
2 tablespoons half-and-half cream
1/2 teaspoon minced chives
1/4 teaspoon pepper

Steps:

  • Sprinkle steaks with salt and pepper. 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°)., In a large skillet, saute mushrooms and garlic in oil for 3 minutes. Stir in the onion dip, cream, chives and pepper. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Serve with steaks.

Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 567mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

FLANK STEAK WITH MUSHROOM WINE SAUCE



Flank Steak With Mushroom Wine Sauce image

Make and share this Flank Steak With Mushroom Wine Sauce recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 27m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 13

1 (1 lb) beef flank steak
1 tablespoon canola oil
1/4 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1 cup sliced fresh mushrooms
3/4 cup beef broth
1/4 cup dry red wine
1/4 cup green onion, chopped
1 teaspoon butter
1 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water

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.

FLANK STEAK WITH CREAMY MUSHROOM SAUCE



Flank Steak With Creamy Mushroom Sauce image

Make and share this Flank Steak With Creamy Mushroom Sauce recipe from Food.com.

Provided by CheesyGal

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup shallot
4 ounces gourmet mushrooms, most mushrooms will work though
1/3 cup water
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup nonfat sour cream

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.

Nutrition Facts : Calories 227.6, Fat 9.8, SaturatedFat 4.1, Cholesterol 47.9, Sodium 437.4, Carbohydrate 7.9, Fiber 0.5, Sugar 2.1, Protein 26.3

FLANK STEAK WITH SAUCEY MUSHROOMS



Flank Steak with Saucey Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

One 1 1/2-pound flank steak, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1 clove garlic, smashed
1/2 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
Kosher salt
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large
1/2 teaspoon kosher salt plus more
2 cloves garlic, minced
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons heavy cream
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives

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.

MUSHROOM SAUCE FOR STEAK



Mushroom Sauce for Steak image

This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.

Provided by luvs2cookMom

Categories     Sauces

Time 30m

Yield 5

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, or more to taste
1 ½ cups sliced fresh mushrooms
1 small onion, thinly sliced
1 stick butter
1 tablespoon steak sauce
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
  • Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g

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