Best Flank Steak In Mushroom Wine Sauce Recipes

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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.

FLANK STEAK IN MUSHROOM WINE SAUCE



Flank Steak in Mushroom Wine Sauce image

From Mable Hoffman's Crockery Cookery. I really liked this crockpot dish. Flank steak is lower in fat than many cuts.

Provided by Debbie R.

Categories     Meat

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb beef flank steak
1/4 cup sauterne white wine (regular dry white wine isn't quite as good)
1 tablespoon soy sauce
1 garlic clove, minced
10 1/2 ounces condensed beef broth
1 tablespoon ketchup or 1 tablespoon tomato paste
1 tablespoon prepared mustard
1 small onion, finely chopped
3 tablespoons cornstarch
1/4 cup water
1/2 lb fresh mushrooms, sliced

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.

Nutrition Facts : Calories 311.7, Fat 10.9, SaturatedFat 4.4, Cholesterol 57.8, Sodium 787.7, Carbohydrate 12.3, Fiber 1.1, Sugar 3, Protein 37.2

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 SHIITAKE MUSHROOM SAUCE



Flank Steak With Shiitake Mushroom Sauce image

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

Provided by kymgerberich

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb flank steak, trimmed
cooking spray
1/2 cup onion, chopped
1 garlic clove, minced
2 cups shiitake mushrooms, casp thinly sliced
1 cup less-sodium beef broth
1/3 cup dry white wine
1 tablespoon blasamic vinegar
1/2 cup green onion, minced

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.

Nutrition Facts :

MUSHROOM ONION FLANK STEAK



Mushroom Onion Flank Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 18

1 fresh lemon
1 fresh lime
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 garlic cloves, lightly crushed with the side of a knife blade and quartered
1/4 teaspoon ground cloves
1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs
1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs
1/2 teaspoon black pepper
2 pounds flank steak
1/2 cup barbecue sauce of your choice
1 tablespoon grapeseed oil
1 red onion, minced
1 cup white mushrooms (about 3 ounces), cleaned and sliced
1 cup dry red wine
1 cup water
1 teaspoon beef base
Salt and freshly ground black pepper

Steps:

  • Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
  • Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
  • Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
  • Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
  • Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
  • Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.

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