Flank Steak with Creamy Mushroom Sauce
Elevate your weeknight dinner game with this mouthwatering Flank Steak with Creamy Mushroom Sauce. Juicy, perfectly seared flank steak is paired with a luxurious mushroom sauce made with golden cremini mushrooms, garlic, and a touch of fresh thyme for an irresistible burst of flavor. The delicate balance of beef broth and heavy cream creates a rich, velvety texture that perfectly complements the tender steak. Quick and easy to prepare in just 40 minutes, this recipe is perfect for a cozy family meal or an impressive dish for entertaining guests. Serve it with a side of roasted vegetables or creamy mashed potatoes, and don’t forget the fresh parsley garnish for that final touch of elegance. Perfect for steak lovers, this recipe will quickly become a dinner favorite!
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the flank steak on both sides with salt and black pepper. Let it sit at room temperature for 10-15 minutes before cooking.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the flank steak for 3-4 minutes on each side until a golden crust forms. For medium-rare, cook to an internal temperature of 130°F (55°C). Adjust cooking time according to your desired doneness.
Remove the flank steak from the skillet and cover loosely with foil to rest while you prepare the sauce.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden and softened.
Stir in the minced garlic and fresh thyme, cooking for an additional 30 seconds until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually add the beef broth while stirring constantly to prevent lumps from forming. Simmer for 3-4 minutes until the sauce begins to thicken.
Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until it reaches a smooth, creamy consistency.
Slice the rested flank steak thinly against the grain to maximize tenderness.
Pour the creamy mushroom sauce over the sliced steak or serve it on the side as desired. Garnish with chopped fresh parsley if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2346 mg | 50% | |
*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.
