This delicious one skillet recipe is so easy it can be made any night of the week. Simply brown steak on both sides in a pan then sauté onions, mushrooms, shallots, garlic and rosemary in butter. Finally, bring out the secret weapon - a little concentrated beef broth - to give this dish a flavorful pow! In just minutes this dish is ready. TIP: Slice the beef against the grain and on the diagonal to make this traditionally tough but flavorful cut of meat more tender.
Flank Steak with Mushroom Sauce
Courtesy of Campbell's Kitchen
2 tablespoons olive oil
1 beef flank steak or beef skirt steak (about 1 pound)
2 tablespoons butter
8 ounces mushrooms, sliced (about 3 cups)
1 shallot, diced
1 clove garlic, minced
1 tablespoon chopped fresh rosemary leaves
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
1/4 cup water
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
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