Flank Steak in Mushroom Wine Sauce
Elevate your dinner table with this luxurious Flank Steak in Mushroom Wine Sauce, a recipe that combines tender, seared flank steak with a savory, velvety sauce. Perfectly seasoned and pan-seared to juicy perfection, the steak is complemented by a robust sauce made with cremini mushrooms, dry red wine, and rich beef broth, finished with a splash of heavy cream and fresh thyme for a touch of elegance. This one-pan dish offers bold flavors and a gourmet feel while remaining simple enough for a weeknight meal. Serve it with creamy mashed potatoes or roasted vegetables for a satisfying dinner that’s sure to impress. Ready in just 40 minutes, this recipe is ideal for steak lovers seeking a restaurant-quality meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon heavy cream
- 1 teaspoon fresh thyme, chopped
Instructions
Place the flank steak on a clean cutting board and pat it dry with paper towels. Season both sides with the salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the butter melts and begins to foam, place the steak in the skillet. Sear for 3-4 minutes on each side for medium-rare, or adjust the time according to your desired doneness.
Remove the steak from the skillet and place it on a cutting board. Tent it with foil and let it rest while you prepare the sauce.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Add the sliced cremini mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and softened.
Pour in the red wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Simmer for 2-3 minutes to reduce the wine slightly.
Add the beef broth to the skillet and cook for another 3-4 minutes, allowing the sauce to reduce further.
Stir in the heavy cream and chopped thyme. Let the sauce simmer for an additional 1-2 minutes until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Slice the rested flank steak against the grain into thin slices. Arrange the slices on a serving platter or individual plates.
Spoon the mushroom wine sauce over the steak and serve immediately. Pair with mashed potatoes, roasted vegetables, or your favorite side dishes.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
