Flank Steak with Merlot Mushrooms and Pearl Onions
Elevate your weeknight dinner with this elegant yet approachable Flank Steak with Merlot Mushrooms and Pearl Onions. Tender, juicy slices of perfectly seared flank steak are topped with a luscious sauce made of earthy cremini mushrooms, caramelized pearl onions, and a velvety reduction of merlot wine and beef stock. Infused with the aromatic warmth of garlic and fresh thyme, this dish delivers restaurant-quality flavor in just 50 minutes. A glossy butter finish and a sprinkle of fresh parsley bring the perfect touch of sophistication to this hearty, soul-satisfying meal. Pair it with roasted vegetables or creamy mashed potatoes, and enjoy steak night like never before!
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 cup pearl onions, peeled
- 2 cloves garlic, minced
- 1 cup merlot or other dry red wine
- 0.5 cup beef stock
- 1 teaspoon fresh thyme, minced
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season the flank steak on both sides with salt and black pepper. Let it rest at room temperature for 15 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the flank steak and sear for 3-4 minutes on each side, until browned and cooked to your desired doneness (130°F for medium-rare). Remove the steak from the skillet, cover with foil, and let rest.
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of the butter. Once melted, add the pearl onions and cook for 5-6 minutes, stirring occasionally, until golden brown and softened.
Add the mushrooms to the skillet and cook for another 5-6 minutes, until they release their moisture and become golden brown. Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour the merlot into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Stir in the beef stock and thyme. Allow the mixture to simmer for another 5 minutes, letting the flavors combine.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this into the skillet sauce and cook for 2-3 minutes, until thickened.
Remove the skillet from heat and stir in the remaining 1 tablespoon of butter to finish the sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the rested flank steak thinly against the grain. Plate the steak slices and spoon the merlot mushroom and pearl onion sauce over the top.
Sprinkle with chopped parsley for garnish and serve immediately. Enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.5 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2766 mg | 59% | |
*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.
