Best Flank Steak With Merlot Mushrooms And Pearl Onions Over Toasted Polenta Recipes

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PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE



Pan-Seared Steak With Mushroom-Merlot Sauce image

Make and share this Pan-Seared Steak With Mushroom-Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 (10 ounce) rib eye steaks, 10-ounces each
salt, to taste
2 teaspoons pepper, coarsely-ground
2 tablespoons vegetable oil
3 tablespoons unsalted butter, chilled
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup merlot
1 tablespoon fresh thyme, chopped

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.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS



Flank Steak With Merlot Mushrooms and Pearl Onions image

Make and share this Flank Steak With Merlot Mushrooms and Pearl Onions recipe from Food.com.

Provided by ellie3763

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks
salt and pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon olive oil
2 cups white pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup merlot or 1 cup dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
  • Add mushrooms and cook 3 minutes, until mushrooms soften.
  • Add thyme and cook 1 minute, until fragrant.
  • Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.

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.

ROSEMARY - MERLOT FLANK STEAK



Rosemary - Merlot Flank Steak image

Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light

Provided by Derf2440

Categories     Canadian

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup finely chopped onion
3/4 cup low sodium beef broth
3/4 cup merlot or 3/4 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 cloves garlic, smashed
1 lb flank steak, trimmed
cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard

Steps:

  • Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
  • Add steak, seal bag.
  • Marinate in refrigerator 20 minutes, turning once.
  • (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
  • Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
  • Let stand 5 minutes.
  • Cut steak diagonally across grain into thin slices, keep warm.
  • While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
  • Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
  • Serve the sauce with the steak.

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