Delicious Flank Steak with Mouthwatering Mushroom Sauce
Welcome to my kitchen, where I will be sharing with you my recipe for Flank Steak in Mushroom Wine Sauce that is a true feast for the senses. If you are an avid meat lover, looking for a delicious recipe to make for your next dinner party or a lazy Sunday afternoon, this recipe is sure to impress.
What makes this recipe so special is the mouth-watering mushroom wine sauce that generously coats every tender slice of marinated flank steak. Made with fresh mushrooms, garlic, red wine, and other amazing ingredients, this sauce elevates the entire dish to something truly spectacular.
The juicy and tender flank steak is cooked to perfection, allowing it to absorb all the flavors from the steak marinade and retaining its moisture through pan-searing. The completed dish will leave your taste buds dancing with joy!
So get ready to wield your spatula and pamper your taste buds with this Flank Steak in Mushroom Wine Sauce. Just follow my simple instructions, and you’ll end up with a dish that easily rivals what you’ll get at pricey restaurants!
Why You’ll Love This Recipe
Are you someone who loves cooking and trying out new recipes that can impress your guests or family members? Look no further because I have a sensational recipe just for you. This is the perfect recipe to surprise your loved ones with a delicious and indulgent meal. Introducing the Flank Steak in Mushroom Wine Sauce Recipe – an irresistible dish that will leave everyone craving for more.
This dish is perfect for meat lovers who enjoy juicy and tender cuts. The flank steak is marinated in red wine, soy sauce, garlic cloves, prepared mustard, ketchup, and tomato paste. This tenderizes the steak and infuses it with mouth-watering flavors before it is cooked to perfection. Imagine biting into a piece of steak that melts in your mouth while releasing all of its delicious juices.
But what sets this recipe apart is the mushroom wine sauce that elevates the dish to a whole new level. The fresh mushrooms cooked in olive oil, garlic, butter, and red wine create an intense flavor profile that complements the steak beautifully. Add in some cornstarch, water, and beef broth to create a thick sauce that coats the steak perfectly.
Not only is this recipe flavorful and indulgent, but it is also versatile. You can substitute the flank steak with filet mignon or beef tenderloin if you prefer. You can also add caramelized onions or green onions to enhance the flavors further.
Overall, the Flank Steak in Mushroom Wine Sauce Recipe is simple yet elegant and a surefire way to impress your guests or loved ones. So go ahead, give this recipe a try – you won’t regret it!
Ingredient List
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2 pounds flank steak
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2 cloves garlic, minced
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3 green onions, sliced
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4 cups fresh mushrooms, sliced (button, cremini or shiitake)
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1/2 cup red wine (such as Pinot Noir)
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1 tablespoon soy sauce
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2 tablespoons butter
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1/2 cup water
For the marinade:
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1/2 cup red wine
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1/4 cup olive oil
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1 tablespoon prepared mustard
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1 tablespoon ketchup
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1 garlic clove, minced
For the Mushroom sauce:
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1/2 can of condensed beef broth
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1 teaspoon tomato paste
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1 teaspoon cornstarch
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Salt and pepper to taste.
For Grilled Flank Steak:
- Salt and pepper
For Stuffed Flank Steak:
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3 flank steaks
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½ cup pinot noir
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2 cups sliced mushrooms
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½ cup caramelized onions
For Flank Steak Marsala with Mushroom Sauce:
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Flank steak
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3 tablespoons butter
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Sliced mushrooms
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Marsala wine
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Heavy cream
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Cornstarch
The Recipe How-To
Now, let’s get into the most exciting part of the recipe – the how-to! This Flank Steak in Mushroom Wine Sauce recipe is absolutely delicious and easy to make. Here’s how:
Ingredients:
- 2 pounds Beef Flank Steak
- Salt and pepper
- 2 cups fresh mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- ½ cup Red Wine (Pinot Noir works best)
- 3/4 cup Water
- 1 Garlic clove, minced
- 1 tablespoon Cornstarch
Instructions:
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Preheat the oven to 375 degrees Fahrenheit.
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Season both sides of the Flank Steak with salt and pepper.
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Heat a large skillet over high heat until hot. Add Olive Oil to the skillet.
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Once hot, add the Flank Steak and sear for about 1-2 minutes on each side until browned.
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Transfer the steak to a baking dish and cook in the preheated oven for about 10 minutes per inch of thickness or until medium-rare.
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In the same skillet over medium-high heat, add butter or more olive oil if needed.
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Add onions and garlic and sauté for about 2 minutes or until onions are soft.
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Then add mushrooms and sauté for an additional three minutes or until mushrooms are tender.
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Then pour in red wine, stir, and bring it to a boil.
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Next, whisk together water, cornstarch, garlic clove, prepared mustard, ketchup, tomato paste, condensed beef broth, soy sauce in another bowl or cup.
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Stir this mixture into mushroom sauce, turn the heat down a little bit lower than medium to prevent boiling too rapidly and cook for about 3-4 minutes (until it becomes thickened as you like).
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Pour the mushroom sauce over the cooked Flank Steak.
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Let the steak rest for a few minutes before slicing it.
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Serve with your favorite sides and enjoy!
Note:
If you prefer your steak to be cooked differently, you can follow these guidelines:
- Medium: 140-145°F
- Medium well: 150–155°F
- Well done: 160°F or more
I love how simple and straightforward this recipe is. Anyone can make it with ease, and it’s perfect for any occasion!
Substitutions and Variations
If you don’t have all the ingredients on hand, or if you want to switch things up a bit, there are some substitutions and variations you can try with this Flank Steak in Mushroom Wine Sauce recipe.
– Mushrooms: If you can’t find fresh mushrooms, you can use canned mushrooms instead. Drain them well before adding to the recipe.
– Cornstarch: If you don’t have cornstarch, you can use flour or arrowroot powder as a thickener for the sauce.
– Onion: You can use any type of onion that you have on hand – red, sweet, or Vidalia onions would all be good choices.
– Mustard: If you don’t have prepared mustard, you can use Dijon mustard or even yellow mustard. It will add a tangy flavor to the sauce.
– Ketchup: You can substitute the ketchup with tomato sauce
– Soy sauce: Worcestershire sauce is a great alternative if don’t want to use soy sauce.
– Beef Flank Steak: You can also use Filet Mignon or beef tenderloin if flank steak isn’t available. Adjust the cooking time accordingly.
– Wine type: You could also try making this recipe with Pinot Noir or Marsala wine for a different flavor profile
– Creamy Mushroom Sauce: For a creamier version of this recipe, simply add a couple of tablespoons of heavy cream to the mushroom wine sauce mixture right before serving.
These substitutions and variations will give this dish new flavors and possibilities, so do not be afraid to experiment and let your taste buds guide you.
Serving and Pairing
This steak dish is the perfect main course for any dinner party, date night, or special occasion. The rich mushroom wine sauce pairs beautifully with the tender meat, creating an indulgent and flavorful experience that is sure to impress.
When serving this dish, I recommend plating the flank steak on a bed of creamy mashed potatoes or truffle risotto to balance out the richness of the sauce. A side of sautéed spinach or roasted asparagus also complements the richness of the dish without overwhelming it.
As for wine pairings, I suggest opting for a full-bodied red wine like a bold Cabernet Sauvignon or a smooth Merlot to match the intensity of the mushroom wine sauce. If you prefer a lighter-bodied option, a Pinot Noir would also work well.
For those who don’t drink alcohol, a tall glass of iced tea or sparkling water with slices of fresh lemon and lime are equally refreshing with this savory dish.
With its flavorsome combination of steak and mushroom wine sauce, your guests won’t be able to resist seconds!
Make-Ahead, Storing and Reheating
This flank steak with mushroom wine sauce recipe is a great option for meal prep or entertaining guests. You can easily make the dish ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
To make ahead, simply prepare the recipe as directed and let the steak and mushroom sauce cool to room temperature. Once cooled, you can store the steak and sauce separately in airtight containers in the refrigerator for up to three days.
If you’d like to store the dish for longer, it’s best to freeze it. To do this, wrap the cooled steak tightly in plastic wrap, then place it in a freezer-safe bag or container. The mushroom sauce can also be placed in a separate container and frozen. When you’re ready to eat, thaw both items overnight in the refrigerator, then reheat.
To reheat the steak, preheat your oven to 350°F (175°C). Remove it from the refrigerator and let it sit out at room temperature for 30 minutes before reheating. Place the steak on a baking sheet and cook for 10-15 minutes or until heated through.
To reheat the mushroom wine sauce, simply transfer it to a saucepan and heat over medium-low heat, stirring occasionally until warmed through. If the sauce has thickened too much in storage, simply add a splash of beef broth or water to thin it out before reheating on the stovetop.
By making this dish ahead of time and properly storing it, you can save time and ensure that your meal is delicious every time you serve it.
Tips for Perfect Results
Here are some important tips to keep in mind while preparing the flank steak in mushroom wine sauce recipe to achieve perfect results:
1. Marinate the Flank Steak with Red Wine: To tenderize the meat and add flavor, marinate the flank steak with red wine for at least 2 hours or overnight.
2. Sear the Flank Steak: Searing the flank steak over high heat will help lock in the juices and give it a nice crust. Do not overcrowd the pan and cook each side for about 3-4 minutes to achieve medium-rare.
3. Use Fresh Mushrooms: Always use fresh mushrooms as canned mushrooms tend to have a different texture and taste. Slice them thinly and cook them over high heat until they are tender.
4. Thicken the Mushroom Wine Sauce: Once you have added the wine to the pan, allow it to reduce by half before adding in other ingredients. Mix cornstarch with water to create a slurry which can be added to thicken your sauce.
5. Rest and Slice against the Grain: After cooking, rest the steak for at least five minutes before slicing it thinly against the grain. This will make the meat easier to eat and more tender.
By following these tips, you can create an amazing dish that is sure to impress your family and friends. Happy cooking!
FAQ
As a chef, I am always open to questions about the recipes I share. So, I’ve compiled some frequently asked questions about this Flank Steak in Mushroom Wine Sauce recipe to help you achieve the best result possible. These will cover key areas like substitutions and variations, serving and pairing options, storage, and tips for perfecting your dish.
What is the best way to cook flank steak so it’s tender?
When preparing these steaks, it is essential to use high heat for a brief interval to achieve a satisfactory texture and flavor. Adding cooking spray or olive oil to the pan is also recommended, followed by four minutes of cooking on each side. It is crucial to cook it to the preferred temperature, aiming for a medium rare, to avoid rubbery and tough meat.
What wine goes best with flank steak?
As a sommelier, I am always asked about the best red wines out there. Cabernets are a popular choice due to their versatile nature and wide appeal, often referred to as the “people pleaser” of red wines. Another excellent option is Zinfandel, boasting bold fruit flavors and a hint of spice. Malbec warms the heart with its robust structure and earthy undertones while Syrah, or Shiraz, brings the richness of dark berries and a touch of smokiness. Above everything else, the most significant factor in choosing a top-quality red wine is your own personal preference.
What wine goes with steak and mushroom sauce?
When it comes to pairing wine with beef dishes that are smothered in a creamy mushroom sauce, opting for a full-bodied red wine like Cabernet Sauvignon or Syrah would be a great choice. These wines not only complement the earthy richness of the sauce but also provide a bold flavor that can stand up to the hearty taste of beef.
Bottom Line
In conclusion, this flank steak in mushroom wine sauce recipe is a must-try for steak lovers who want to elevate their dining experience. With its succulent meat and savory mushroom sauce, it’s a delicious and satisfying meal that’s perfect for any occasion. Plus, the recipe is easy to follow, and you can even make some substitutions and variations to suit your preference.
The red wine used in this recipe gives the sauce its richness and depth of flavor, while the fresh mushrooms add a pleasant earthy taste that complements the beef perfectly. And since flank steak is leaner than other cuts of beef, it’s a healthier option. You can grill or pan-sear the steak to perfection, depending on how you like it cooked.
Don’t forget to pair this dish with a fine glass of red wine such as Pinot Noir or Cabernet Sauvignon. The tangy taste of red wine perfectly complements the meat, making for a truly indulgent dining experience.
Overall, this flank steak in mushroom wine sauce recipe is an excellent addition to your repertoire of dishes that are sure to impress your guests or satisfy your cravings. So what are you waiting for? Grab some fresh ingredients, whip up this satisfying meal, pour yourself a glass of wine, and enjoy!
Flank Steak in Mushroom Wine Sauce Recipe
Ingredients
- 1 -1 1/2 lb beef flank steak
- 1/4 cup sauterne white wine (regular dry white wine isn't quite as good)
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 10 1/2 ounces condensed beef broth
- 1 tablespoon ketchup or 1 tablespoon tomato paste
- 1 tablespoon prepared mustard
- 1 small onion, finely chopped
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/2 lb fresh mushrooms, sliced
Instructions
- Put steak in crockpot.
- Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak.
- Cover and cook on low for 6 to 7 hours.
- Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms.
- Cover and cook on high for 20-30 minutes or until mushrooms are tender.
- For serving, meat should be cut across the grain.
- Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.