Ingredients with Measurements:
-1 ½ lbs. flank steak
-2 tablespoons olive oil
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon dried thyme
-1 teaspoon dried oregano
-1 teaspoon smoked paprika
-1 teaspoon salt
-½ teaspoon black pepper
-1 tablespoon butter
-1 tablespoon all-purpose flour
-1 cup beef broth
-1 cup mushrooms, sliced
-1 tablespoon Worcestershire sauce
-1 tablespoon Dijon mustard
-2 tablespoons fresh parsley, chopped
Special Equipment Needed:
-Large skillet
-Tongs
-Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together garlic powder, onion powder, thyme, oregano, smoked paprika, salt, and pepper. Rub the mixture all over the flank steak.
3. Heat the olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 4-5 minutes per side, or until browned and cooked through. Transfer the steak to a baking dish and bake in the preheated oven for 15 minutes.
4. Meanwhile, in the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the beef broth and bring to a simmer. Add the mushrooms, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes, or until the sauce has thickened.
5. Remove the steak from the oven and let rest for 5 minutes. Slice the steak against the grain and serve with the mushroom sauce. Sprinkle with fresh parsley.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 498
Fat: 28g
Carbohydrates: 8g
Protein: 45g
Substitutions for Ingredients
-For the flank steak, you can use sirloin steak, skirt steak, or flat iron steak.
-For the mushrooms, you can use any type of mushroom, such as cremini, shiitake, or portobello.
-For the Worcestershire sauce, you can use soy sauce or tamari.
-For the Dijon mustard, you can use yellow mustard or whole grain mustard.
Variations:
-For a vegetarian version, you can omit the steak and serve the mushroom sauce over cooked quinoa or rice.
-For a vegan version, you can omit the steak and use vegan butter and vegetable broth.
Tips and Tricks:
-Make sure to slice the steak against the grain for the most tender texture.
-If the sauce is too thick, add a little more beef broth.
Storage Instructions:
Store the steak and mushroom sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the steak and mushroom sauce in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the steak and mushroom sauce over mashed potatoes, roasted vegetables, or a bed of greens.
Garnishes:
Garnish with fresh parsley, chopped chives, or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine or a light beer.
Suggested Side Dishes:
Serve with roasted potatoes, steamed vegetables, or a side salad.
Troubleshooting Advice:
-If the steak is overcooked, it will be tough and dry. Make sure to cook the steak to the desired doneness.
Food Safety Advice:
Make sure to cook the steak to an internal temperature of 145°F.
Food History:
Flank steak is a cut of beef that comes from the abdominal muscles of the cow. It is a lean cut of meat that is often used in stir-fries, tacos, and fajitas.
Flavor Profiles:
This dish has a savory flavor from the steak, mushrooms, and herbs, with a hint of sweetness from the Worcestershire sauce and Dijon mustard.
Serving Suggestions:
Serve with a side of roasted potatoes, steamed vegetables, or a side salad.
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