Flank Steak With Sauteed Mushrooms Food

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides 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.

FLANK STEAK WITH SAUTEED MUSHROOMS

Steps:

• Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
• Wash and trim mushrooms, and slice thickly.
• Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
• Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
• Mince garlic; add to mushrooms.
• Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
• Slice steak thinly on diagonal, and serve topped with mushrooms.

MUSHROOM ONION FLANK STEAK

Steps:

• Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
• Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
• Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
• Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
• Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
• Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.

FLANK STEAK WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Season steak with salt and pepper.
• Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
• Add steaks and let sit for 2 hours or more.
• Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
• Cut the remaining half of shallot and scallion tops into two pieces.
• In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
• Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
• Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
• Once the creminis are cooked down, add the portobello pieces back in to reheat.
• In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
• Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
• Then add the scallions.
• Preheat grill.
• Remove steaks from bag and dispose of the marinade.
• Grill steaks until done, about 8 to 10 minutes per side.
• Remove from grill and cut into strips cross grain. Serve with mushrooms.

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS

Steps:

• Steaks;.
• Place steaks in non aluminum pan (or ziploc bag) .
• Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
• Pour over steaks, turning to coat all sides.
• Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
• Mushroom Sauce:.
• Reserve 6 2-inch diameter mushrooms for garnish.
• Cut remaining into 1/2-inch-wide strips.
• Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
• Add mushroom slices and stir 3 minutes.
• Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
• Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
• Stir in cream and boil until sauce coats spoon, about 3 minutes.
• *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
• Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
• Remove steaks from marinade and arrange on grill rack.
• Cook about 4 minutes per side for medium-rare.
• Transfer to platter and let rest 5 minutes.
• Reheat sauce over low heat, stirring occasionally.
• Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
• Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
• Drain mushroom caps on paper towels.
• Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
• Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
• Arrange mushroom caps in 2 clusters on platter edge.
• Serve immediately, passing remaining sauce separately.

PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
• Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
• Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.

FLANK STEAK WITH MUSHROOM WINE SAUCE

Steps:

• In a large skillet, brown steak in oil.
• Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
• Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
• Remove steak and keep warm.
• To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
• Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
• Combine cornstarch, and water until smooth, and gradually stir in the sauce.
• Bring to a boil, cook and stir for 1 minute, or until thickened.
• Thinly slice steak across the grain, and serve with sauce.

GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS

Steps:

• Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
• Prepare grill.
• Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
• Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.