Best 11 Flank Steak With Sauteed Mushrooms Recipes

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Flank steak with sauteed mushrooms is a delectable dish that combines the rich, bold flavor of flank steak with the earthy, umami taste of mushrooms. This tantalizing dish is not only satisfying to the palate but also a snap to prepare. Whether you're a seasoned cook or just starting in the kitchen, this article will guide you through the process of creating a memorable meal that will impress your family and friends.

Here are our top 11 tried and tested recipes!

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 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 WITH SAUTEED MUSHROOMS



Flank Steak With Sauteed Mushrooms image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

8 ounces flank steak
1 pound mushrooms
1 teaspoon olive oil
1 large clove garlic
1 tablespoon fresh oregano or 1 teaspoon dried

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.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams

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.

FLANK STEAK WITH MUSHROOMS



Flank Steak With Mushrooms image

This flank steak is marinated a delicious sauce and served with sauteed mushrooms. This is a perfect way to turn in a tough flank steak into a tender dinner

Provided by Derrick Riches

Categories     Entree     Dinner

Time 57m

Yield 5

Number Of Ingredients 12

1 1/2 to 2 pounds/700 to 900 grams flank steak
Salt, to taste
Black pepper, to taste
1 large shallot, divided
1/2 cup/120 mL balsamic vinegar
3 tablespoons/60 mL olive oil, divided
3 tablespoons/45 mL sugar, divided
5 tablespoons/60 mL soy sauce, divided
1/4 cup/60 mL butter, divided
1/2 pound/225 grams portobello mushrooms
1/2 pound/225 grams cremini mushrooms
2 scallions (green tops only)

Steps:

  • Gather the ingredients.
  • Season steak with salt and pepper.
  • Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
  • Add steaks and let sit for 2 hours or more.
  • Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
  • Cut the remaining half of shallot and scallion tops into two pieces.
  • In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
  • Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
  • Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
  • Once the creminis are cooked down, add the portobello pieces back in to reheat.
  • In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
  • Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
  • Then add the scallions.
  • Preheat grill.
  • Remove steaks from bag and dispose of the marinade.
  • Grill steaks until done, about 8 to 10 minutes per side.
  • Remove from grill and cut into strips cross grain. Serve with mushrooms.

Nutrition Facts : Calories 570 kcal, Carbohydrate 18 g, Cholesterol 150 mg, Fiber 2 g, Protein 47 g, SaturatedFat 13 g, Sodium 911 mg, Fat 34 g, ServingSize serves 4 to 5, UnsaturatedFat 18 g

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN



Sliced Steak, Peppers, and Mushrooms in the Oven image

I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.

Provided by MsMarge

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
2 teaspoons salt-free herb seasoning
2 teaspoons ground paprika
1 teaspoon salt
1 (1 pound) flank steak, thinly sliced against the grain
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) package sliced mushrooms
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
  • Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g

PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT



Panfried Flank Steak with Mushroom Ragoût image

Categories     Beef     Garlic     Herb     Mushroom     Tomato     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced mixed fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar

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.

FLANK STEAK WITH CREAMY MUSHROOM SAUCE



Flank Steak With Creamy Mushroom Sauce image

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

Provided by CheesyGal

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup shallot
4 ounces gourmet mushrooms, most mushrooms will work though
1/3 cup water
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup nonfat sour cream

Steps:

  • Preheat broiler.
  • Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
  • Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

Nutrition Facts : Calories 227.6, Fat 9.8, SaturatedFat 4.1, Cholesterol 47.9, Sodium 437.4, Carbohydrate 7.9, Fiber 0.5, Sugar 2.1, Protein 26.3

GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS



Grilled Flank Steak with Sauteed Portabella and Cremini Mushrooms image

Categories     Mushroom     Marinate     Kid-Friendly     Steak     Summer     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 6

3 1/2 pounds flank steak
4 large shallots
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup soy sauce
Accompaniment: portabella and cremini mushrooms

Steps:

  • Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
  • Prepare grill.
  • Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
  • Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.

STUFFED FLANK STEAK WITH MUSHROOM SHERRY CREAM



Stuffed Flank Steak with Mushroom Sherry Cream image

The flavor of this stuffed flank steak is just fabulous. It looks impressive, but is actually easy to do.-Anthony Dolby, Howland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 13

1 beef flank steak (1-1/2 pounds)
1/3 cup garlic-herb spreadable cheese
2 tablespoons prepared pesto
3/4 pound whole fresh mushrooms, thinly sliced, divided
2 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained and julienned
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 shallot, sliced
2 cups reduced-sodium beef broth
1 cup sherry
1 cup heavy whipping cream

Steps:

  • Split steak horizontally from a long side to within 1/2 in. of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic., Spread cheese over steak to within 1/2 in. of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-in. intervals. Rub with 1 tablespoon oil., In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan; cover and keep warm., In the same skillet, saute shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.

Nutrition Facts : Calories 489 calories, Fat 36g fat (18g saturated fat), Cholesterol 127mg cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

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 :

Tips:

  • Choose the right flank steak: Look for a steak that is about 1 1/2 to 2 inches thick and has a good amount of marbling. This will ensure that the steak is tender and flavorful.
  • Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, garlic, herbs, and spices will help to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat: Flank steak is a quick-cooking cut of meat, so it is important to cook it over high heat in order to get a nice sear on the outside and keep the inside tender.
  • Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides: Flank steak can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Flank steak is a delicious and versatile cut of meat that can be prepared in a variety of ways. By following these tips, you can cook a flank steak that is tender, flavorful, and juicy. So next time you're looking for a quick and easy meal, give flank steak a try!

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