Flank Steak with Mushroom Wine Sauce
Elevate your dinner table with this tender and flavorful Flank Steak with Mushroom Wine Sauce, a dish that combines restaurant-quality elegance with approachable home cooking. Perfectly seared flank steak is paired with a rich and velvety sauce made from sautéed cremini mushrooms, dry red wine, and a touch of heavy cream for added decadence. The recipe is beautifully balanced with garlic, beef broth, and an optional sprinkle of fresh parsley for a burst of freshness. Ready in just 40 minutes, this steak dinner is ideal for special occasions or an indulgent weeknight treat. Serve it alongside roasted vegetables or creamy mashed potatoes to complete your gourmet experience.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Pat the flank steak dry with paper towels and season it generously on both sides with kosher salt and black pepper.
Preheat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the flank steak to the pan and sear for 4-5 minutes on each side, depending on your preferred doneness (medium-rare is recommended). Remove the steak from the pan, place it on a cutting board, and tent it with foil to keep warm while it rests.
In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter.
Add the sliced cremini mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour the dry red wine into the pan, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth to the pan and allow the mixture to simmer for 5-7 minutes until it reduces and thickens to a sauce-like consistency.
Stir in the heavy cream and cook for another 1-2 minutes, then remove the sauce from the heat.
Slice the flank steak thinly against the grain and arrange the slices on a serving platter.
Spoon the mushroom wine sauce over the sliced steak, garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3202 mg | 139% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2878 mg | 61% | |
*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.
