Those moments when you feel like getting fancy for dinner but don’t want to slave away over your meal have been saved! Flank Steak with Mushrooms and Red Wine Sauce is gourmet without the effort!
Try this dish once and you’ll forever use it when you need to impress without all the fuss. We used this Marquina Fry Pan from Zwilling to get the job done when it came to cooking every item in this recipe - the non-stick capabilities were perfect for getting that caramelized sear on the meat. You’ll love the red wine sauce that’s so delicious with the tender steak and mushrooms...yum!
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces assorted mushrooms, torn or cut into large pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons unsalted butter, divided
- 1 1 1/2-pound flank steak, trimmed
- Coarsely cracked black pepper
- 3 garlic cloves, lightly crushed
- 1 6" sprig rosemary
- 1 cup dry red wine
- 3/4 cup chicken stock
- 2 tablespoons chopped fresh tarragon
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
- Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
- Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
- Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.