FLANK STEAK WITH SAUCEY MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
- Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
- Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.
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.
MUSHROOM ONION FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 18
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.
PANFRIED FLANK STEAK WITH MUSHROOM RAGOUT
Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout. Enjoy :)
Provided by Queen uh Cuisine
Categories Steak
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 421.4, Fat 24.8, SaturatedFat 7.3, Cholesterol 69.7, Sodium 1039.7, Carbohydrate 10.2, Fiber 2.6, Sugar 5.4, Protein 40.2
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
PAN FRIED STEAK AND MUSHROOM GRAVY
a little house on the prairie type meal we like on busy nights. you can use plain salt and pepper or your favorite mixed seasoning mix I like greek seasoning
Provided by Shawn C
Categories Steak
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- rub steak on both sides with seasoning of your choice.
- heat a cast iron skillet to medium hot.
- add 1 T butter until melted then place steak in pan.
- sear meat 4 inutes then flip adding 1 T butter and olive oil to the pan.
- sear 3 minutes remove meat and let rest.
- add onions to skillet and cook 1 minute add mushrooms and garlic and 1 T butter.
- cook until onions are done and clear.
- degalze with the broth and whisk in remaining butter 1 T at a time until starts to thicken add kitchen bouquet.
- serve sauce over steak.
Nutrition Facts : Calories 631.8, Fat 54.5, SaturatedFat 26.8, Cholesterol 165.5, Sodium 353, Carbohydrate 5, Fiber 1.1, Sugar 2, Protein 31
PANFRIED FLANK STEAK WITH MUSHROOM RAGOUT
Steps:
- Put oven rack in middle position and preheat oven to 200F. 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 tbsp oil in a 12" heavy skillet over moderately high heat until hot but not smoking, then saute 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 tbsp oil in uncleaned skillet over moderately high heat until hot but not smoking, then saute garlic, rosemary and red-pepper flakes, 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. Served topped with ragout.
HEARTY MUSHROOM RAGOUT
Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil for the pasta.
- Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes.
- Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf.
- While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy!
More about "panfried flank steak with mushroom ragout food"
HOW TO COOK FLANK STEAK RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PAN-FRIED FLANK STEAK RECIPE | CDKITCHEN.COM
From cdkitchen.com
EASY PAN-FRIED FLANK STEAK RECIPE | JOE EATS WORLD
From joeeatsworld.com
5/5 (1)Total Time 2 hrs 46 minsCategory Main DishPublished May 15, 2020
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT | RECIPE IN 2022
From pinterest.com
PANFRIED FLANK STEAK WITH MUSHROOM RAGOUT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PAN FRIED FLANK STEAK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLANK STEAK WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT - MEALPLANNERPRO.COM
From mealplannerpro.com
FOODCOMBO
PANFRIED FLANK STEAK WITH MUSHROOM RAGOUT - TOPDISH.COM
From topdish.com
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT - GLUTEN FREE RECIPES
From fooddiez.com
MARINATED FLANK STEAK WITH MUSHROOM RAGOUT AND HERB SALAD
From emerils.com
GRILLED FLANK STEAK WITH MUSHROOMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love