FLAT IRON STEAK WITH MUSHROOM SAUCE
A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 6.8 g, Cholesterol 125.8 mg, Fat 30.7 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 14.3 g, Sodium 870.4 mg, Sugar 1.2 g
SKILLET STEAK WITH MUSHROOM SAUCE
This is delicious and quite easy to prepare, I have even made this recipe using pork tenderloin, the sauce recipe can be doubled if desired, make sure to brown the meat on both sides this will contribute to the flavour of the dish and make certain to leave the steak sit out to almost room temperature so plan well ahead --- this is very good!
Provided by Kittencalrecipezazz
Categories Steak
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
- In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
- Transfer to a plate.
- Reduce heat to med-high; add remaining butter to skillet.
- Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
- Add in the garlic (if using) and cook for 2 minutes.
- Add flour and cook stirring for 1 minute.
- Gradually stir in beef stock, cream and horseradish.
- Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
- Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste.
- Slice steak thinly across the grain, and serve with the sauce.
Nutrition Facts : Calories 602.1, Fat 44.4, SaturatedFat 23.4, Cholesterol 183.9, Sodium 565.3, Carbohydrate 13.9, Fiber 1.7, Sugar 3.5, Protein 37.3
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
SKILLET STEAK SUPPER
With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare-or to clean up! But the wine and mushroom sauce makes it seem special. -Sandra Fisher, Missoula, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.
Nutrition Facts : Calories 368 calories, Fat 20g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 915mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
MUSHROOM SAUCE FOR STEAK
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
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
SKILLET STEAK WITH MUSHROOM SAUCE
I just made this for the first time last night and what a way to have steak! My DH has diverticulitis and loves steak, not good, but this was a great way for him to get his steak fix with out having an entire steak. Don't be put off by cooking steak in a skillet, it comes out so tender and the sauce compliments it sooo nicely. I used tarragon in place of thyme (all I had) and it came out mouthwatering...literally! I served with Sandi (from CA)'s Herb Infused Red Potatoes and a salad and was surprisingly stuffed! Hope you enjoy!
Provided by LuckyMomof3
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub both sides of steak with salt and pepper.
- Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
- Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
- Add flour and cook for 1 minute.
- Gradually stir in milk, beef stock and horseradish (or mustard).
- Reduce heat and simmer, stirring for 5 minutes until thickened.
- Return steak and any accumulated juices to pan.
- Simmer steak for 5 minutes or to desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste if desired.
- Slice steak thinly across the grain and serve with sauce.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 477.5, Fat 31.4, SaturatedFat 13.4, Cholesterol 127.2, Sodium 486.1, Carbohydrate 10.8, Fiber 1.2, Sugar 2.4, Protein 36.9
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