Best Flank Steak With Merlot Mushrooms And Pearl Onions Recipes

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS

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.

FLANK STEAK ROULADE OVER ARUGULA AND SWEET AND SOUR ONIONS

Steps:

• For the roulade: Preheat oven to 350 degrees F.
• Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice.
• Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions.
• For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool.

MUSHROOM ONION FLANK STEAK

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.

STEAK WITH MERLOT & MUSHROOMS

Steps:

• 1. Spray oven broiler rack with PAM. Preheat broiler.
• 2. Mix salt, thyme, pepper, and garlic powder in cup. Rub seasoning mixture all over steak. Transfer steak to broiler rack. Broil steak 5" from heat until lightly browned, about 5 minutes per side.
• 3. Scatter onion in bottom of 5- or 6-quart slow cooker Top with steak. Whisk broth, wine, and tomato paste in medium bowl until smooth. Pour broth mixture over steak. Cover and cook until steak and onion are fork-tender, 4 - 6 hours on high, or 6 - 8 hours on low.
• 4. About 35 mins. before cooking time is complete, heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 8 minutes. Sprinkle with flour and cook, stirring constantly, about 1 minute. Stir mushroom mixture into slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes.
• 5. Transfer steak to cutting board. Cut steak across the grain into 12 slices (three slices per serving). Serve with broth over top.
• 6. Weight Watchers calculates this as 7 Points. If you want to add a 1/2 cup of wild or brown rice and a side of steamed broccoli or broccoli-rabe to each serving, add 2 extra Points per serving.

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.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!