Pan Seared Flank Steak With Easy Mushroom Sauce Recipes

PAN-SEARED FLANK STEAK WITH EASY MUSHROOM SAUCE

Steps:

• In a small bowl, combine Neutral Oil (1 tablespoon), Soy Sauce (1 tablespoon), Lemon (1/2), and Honey (1 teaspoon).
• Poke holes in both sides of the Flank Steak (1 pound) with a fork. Brush with marinade. Cover and marinate the steak for 30 minutes. Don't discard the marinade.
• Pat the steak dry. Heat a cast-iron skillet over medium-high heat with Neutral Oil (1 tablespoon) and sear steak for 3-4 minutes a side, or until 130 degrees F (55 degrees C) in the middle for medium-rare.
• Transfer steak to a tray and cover with foil. Let it rest for 5-10 minutes.
• To the same pan over medium-high heat, add Butter (2 tablespoon). Once hot, add Button Mushroom (8 ounce). Cook until mushrooms are softened and begin to brown, 2-3 minutes, then season with Freshly Ground Black Pepper (1/4 teaspoon).
• Turn the heat to medium and add the All-Purpose Flour (1/2 tablespoon), stir until it coats the mushrooms.
• Add the remaining marinade, Beef Broth (1/2 cup), Balsamic Vinegar (1/2 tablespoon), Lemon (1/2), and Garlic (1 clove), and cook for 2-3 more minutes, until thickened.
• Cut steak against the grain, then pour the sauce over the top, optionally garnish with Fresh Thyme (4 sprig), and serve.

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.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
• Heat oil in heavy medium skillet over medium-high heat.
• Add steaks; cook to desired doneness, about 3 minutes per side for medium.
• Transfer steaks to 2 plates (do not clean skillet).
• Add 1 tablespoon butter to pan.
• Add mushrooms and shallot; sauté 2 minutes.
• Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
• Remove from heat.
• Whisk in 2 tablespoons butter, 1 tablespoon at a time.
• Season sauce with salt and pepper.
• Pour over steaks.

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.

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.