Best 11 Flank Steak With Mushroom Wine Sauce Recipes

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 SAUCEY MUSHROOMS

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

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.

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.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

FLANK STEAK WITH WINE SAUCE

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.

FLANK STEAK WITH SAUTEED MUSHROOMS

Steps:

• Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
• Wash and trim mushrooms, and slice thickly.
• Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
• Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
• Mince garlic; add to mushrooms.
• Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
• Slice steak thinly on diagonal, and serve topped with mushrooms.

STEAK WITH RED WINE MUSHROOM SAUCE

Steps:

• Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

FLAT IRON STEAK WITH MUSHROOM SAUCE

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.

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.

STUFFED FLANK STEAK WITH TOMATO SAUCE

Steps:

• Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.