Flank Steak with Savory Mushroom Sauce

Ingredients List

• 2 tablespoons olive oil, divided

• 1 1/2 pounds beef flank steak

• 2 tablespoons unsalted butter, divided

• 8 ounces mushrooms, sliced

• 1 shallot, diced

• 1 clove garlic, minced

• 1 tablespoon chopped fresh rosemary leaves

• 2 packets concentrated beef broth (such as Swanson® Flavor Boost™ Concentrated Beef Broth)

• ¼ cup water

Instructions

1. Heat 1 tablespoon of oil in a 10-inch skillet over medium heat. Add the flank steak and cook, turning occasionally, until browned on both sides and reaching your preferred level of doneness, about 10 minutes for medium-rare (145°F / 63°C). Once done, remove the steak from the skillet.

2. Add 1 tablespoon of butter and the remaining oil to the skillet. Stir in the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add shallots, garlic, and rosemary, cooking until fragrant, about 30 seconds. Mix in concentrated broth, water, and the remaining tablespoon of butter. Remove from heat once the butter has fully melted.

3. Slice the cooked steak thinly, cutting diagonally against the grain. Serve with the mushroom sauce on top.

Chef's Tip

Cutting flank steak diagonally against the grain helps break down its fibers, making this typically tougher cut much more tender and easy to enjoy.

If you're using skirt steak instead, you may need to cut it into 4 smaller pieces to fit in the skillet, or cook in batches for optimal browning. Be sure not to overcrowd the skillet to get the perfect sear.

Nutrition Information (per serving)