Delicious Flank Steak Recipe with Merlot Mushrooms
Looking for a dinner that is sure to impress your guests without requiring hours in the kitchen? My recipe for Flank Steak With Merlot Mushrooms and Pearl Onions is just what you need. This meal is a perfect combination of tender, flavorful steak and earthy, wine-infused mushrooms and onions. Pair it with a glass of dry red wine for a truly decadent dining experience.
One of the things I love about this recipe is that it’s relatively simple to prepare. You won’t need any fancy equipment or obscure ingredients. Just a few pantry staples and some fresh produce are all you need to make this show-stopper meal. And if you’re looking to switch things up, the recipe offers some flexible substitutions and variations that will keep your taste buds on their toes.
So whether you’re looking to impress your dinner guests, celebrate a special occasion, or simply treat yourself to an indulgent meal, give my Flank Steak With Merlot Mushrooms and Pearl Onions recipe a try. Trust me – you won’t be disappointed!
Why You’ll Love This Recipe
If you’re looking for an easy but impressive meal to serve at your next dinner party, this Flank Steak with Merlot Mushrooms and Pearl Onions recipe is the perfect choice. Not only is it delicious, but it’s also visually stunning and requires minimal prep work.
The star of this dish is the marinade made with dry red wine, garlic powder, onion powder, and dried thyme. The flavors meld together beautifully, infusing the flank steak with a rich and savory taste. Once marinated, the steak is cooked on high heat in a hot pan for just five minutes per side until it reaches medium doneness.
The mushrooms and pearl onions add an earthy note to the dish, both roasted and seasoned perfectly to complement the juicy meat. The red wine mushroom sauce recipe that accompanies the steak adds depth and richness to the entire meal.
This recipe is perfect for entertaining guests because it can be made ahead of time and stored in the refrigerator until you’re ready to cook it. As for pairing suggestions, this flank steak pairs well with a full-bodied red wine such as Merlot or Cabernet Sauvignon.
Overall, you’ll love this recipe because it’s simple yet sophisticated, bursting with flavor, visually appealing, and sure to impress your guests. Give it a try at your next gathering or special dinner occasion, and you won’t be disappointed!
Ingredient List
Here are the ingredients you will need to make this mouthwatering Flank Steak with Merlot Mushrooms and Pearl Onions recipe:
For the Steak:
- 2 flank steaks, 1 pound each
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Salt and black pepper to taste
- 3 tablespoons olive oil
For the Mushroom Sauce:
- 2 cups cremini mushrooms, sliced
- 1/4 cup dry red wine
- 1/4 cup beef broth
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
For the Pearl Onions:
- 12 ounces pearl onions, peeled and trimmed
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
For Serving:
- Toasted polenta to serve alongside the steak
Make sure you have all of these ingredients ready before starting to cook!
The Recipe How-To
Cooking the Flank Steak
- Preheat a large skillet or grill pan over high heat.
- Season both sides of the flank steaks with 2 teaspoons onion powder, 1 teaspoon garlic powder, and salt and black pepper to taste.
- Add cooking spray to the hot pan and place the seasoned steaks inside, then cook for 5 minutes per side or until they reach medium doneness.
- When done, remove the steaks from the pan and let them rest for about 5 minutes before slicing them into thin strips.
Sautéed Onions and Mushrooms
- While the steaks are cooking, slice 2 cups cremini mushrooms and quarter 2 cups pearl onions.
- Heat up some olive oil in a large skillet over high heat.
- Add the sliced mushrooms, pearl onions, 1 teaspoon dried thyme, and salt and black pepper to taste.
- Sauté them for about 5-7 minutes, or until they are tender and golden brown.
- Turn off the heat and keep them aside.
Merlot Mushroom Sauce
- In the same skillet used for sautéing the mushrooms and onions, pour in 1 cup of dry red wine, scraping off any bits left on the bottom of the pan.
- Add in two cloves of minced garlic and let everything simmer for about a minute.
- Pour in any leftover juices from the resting flank steak to enhance flavor, then add in one tablespoon of butter for a richer taste.
- Cook on medium heat until you see it bubbling gently.
- Add in half of the cooked mushroom mixture from earlier, along with salt and pepper if needed.
- Stir everything together until evenly mixed.
Serve your delicious flank steak alongside your sautéed onions and mushrooms, topped with the merlot mushroom sauce. Enjoy!
Substitutions and Variations
There are a few different substitutions and variations you can make to this Flank Steak with Merlot Mushrooms and Pearl Onions recipe based on your preferences or dietary restrictions. Here are some ideas:
– Mushrooms: If you are not a fan of cremini mushrooms, you could use sliced button mushrooms instead. Or, for a more luxurious treat, try using some shiitake mushrooms.
– Onion powder: If you do not have onion powder on hand, you could substitute it with fresh minced onions or shallots. Keep in mind that the texture and flavor may differ slightly.
– Pearl onions: If you do not like pearl onions or cannot find them at your grocery store, you could substitute them with regular onions. Simply slice them into thin rounds and sauté them until they are soft and caramelized.
– Red wine: Merlot is an excellent choice for this recipe, but you could also use another dry red wine such as cabernet sauvignon or pinot noir.
– Flank steak: This recipe would work well with other cuts of beef, such as filet mignon or a stuffed flank steak. You could even use marinated flank steak for added flavor.
– Creamy mushroom sauce: To add a little richness to the dish, try making a creamy mushroom sauce instead of the red wine sauce. Simply sauté some mushrooms until they are tender, then add cream and a little bit of cheese to thicken the sauce.
– Polenta: For a different side dish, try serving the steak with rice, roasted potatoes, or toasted bread. You could also make some creamy mashed potatoes for a comforting meal.
Remember that these substitutions and variations are just suggestions – feel free to get creative in the kitchen and experiment with flavors that you enjoy!
Serving and Pairing
This mushroom and pearl onion Merlot sauce will elevate the flavors of your flank steak dish. When serving, slice the steak across the grain into thin strips and spoon the sauce generously over each serving.
To enhance the flavors even further, I suggest pairing this dish with a bold and fruity dry red wine like a Cabernet Sauvignon or Zinfandel, which will perfectly complement the richness of the Merlot mushrooms and pearl onions. The tannins in the wine accentuate the meat’s natural robustness.
As for side dishes, try roasted root vegetables like carrots, beets, and parsnips or a simple green salad drizzled with a light vinaigrette dressing to balance this hearty main course. If you’re looking for something more substantial, consider creamy polenta as a side dish. You can top it off with those sweet caramelized pearly onions and mushrooms for that perfect balance of flavors.
With its complex flavor profile, this Merlot Mushrooms and Pearl Onions Flank Steak recipe makes an excellent choice when you’re hosting guests or want to indulge in an elegant meal at home. This savory dish is sure to satisfy everyone’s palate while impressing them with your cooking skills.
Make-Ahead, Storing and Reheating
This Flank Steak with Merlot Mushrooms and Pearl Onions Recipe is a great option for meal prepping or hosting dinner parties. Luckily, it’s also easy to make ahead of time and reheat for later meals!
Making Ahead: After cooking, allow the steak to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days. The mushroom sauce can also be stored separately in a separate container in the fridge for up to 3 days.
Reheating: To reheat, simply bring the steak and mushroom sauce to room temperature. Place the steak on a baking sheet lined with foil and bake in a preheated oven at 375°F for 10-15 minutes or until heated through. Alternatively, you can heat up the steak in a skillet over medium heat for 2-3 minutes per side until desired temperature is achieved. Reheat the mushroom sauce in a small saucepan over medium heat until warmed through.
Storing: You can also freeze cooked flank steak and mushroom sauce by wrapping them tightly with plastic wrap and placing them in an airtight container or freezer bag. They will keep well in the freezer for up to 3 months.
Just keep in mind that reheating does impact the texture of meat — it tends to become drier when reheated. So be sure not to overheat your steak when reheating, or consider serving it cold on salads or sandwiches!
Overall, this recipe is perfect for busy weekdays and last-minute dinner plans as it is easy to make ahead, stores well in the fridge or freezer, and reheats like a charm.
Tips for Perfect Results
When cooking Flank Steak With Merlot Mushrooms and Pearl Onions, there are several tips that you can follow for perfect results. Here are some tips to help you create a delicious meal.
1. Properly season the steak
Before cooking the steak, make sure to generously season both sides with salt and freshly ground black pepper. You can also add garlic powder and onion powder on both sides of the meat. This will ensure that the steak is well seasoned and flavorful.
2. Cook the flank steak over high heat
To achieve a perfectly cooked flank steak, cook it over high heat for approximately 5 minutes per side, or until it reaches medium doneness. Cooking the steak at high heat will help to sear the meat and create a nice crust on the outside.
3. Let the steak rest before slicing
After cooking, let the flank steak rest for at least 5 minutes before slicing it. This will allow the juices to redistribute throughout the meat, resulting in a juicy and tender steak.
4. Toast the pearl onions
When preparing the pearl onions, try toasting them in a skillet with olive oil until they are brown and caramelized. This will add depth of flavor to the dish.
5. Add mushrooms to the pan
When cooking the mushrooms, consider adding them to the same pan where you cooked the steak, using some of its juices for extra flavor.
By following these tips, you’ll be able to prepare an impressive meal that’s sure to impress your family and friends!
FAQ
As a sommelier, I have come across multiple questions regarding the perfect pairing of wine and food. In the case of the Flank Steak with Merlot Mushrooms and Pearl Onions recipe, one might wonder what type of red wine would be suitable. The following section provides answers to some frequently asked questions that will help you make the most out of this recipe.
How do you cook flank steak so it’s not tough?
For best results, high heat and a short cooking period are recommended for cooking these steaks. To achieve the optimal texture and taste, it is advised to use cooking spray or olive oil and cook each side of the steak for approximately four minutes. Keeping the meat at a medium rare temperature will prevent it from becoming too tough.
What type of mushroom is best for steak?
When it comes to matching mushrooms with steak, cremini mushrooms are the ideal choice. These mushrooms are also called baby bellas and are widely popular for their earthy flavor and tender texture. Additionally, other types of mushrooms like white button mushrooms and shiitake mushrooms also pair well with steak.
What is the recommended cooking method for flank steak?
There are various ways to cook Flank steak, including grilling, pan-searing in a skillet, broiling in the oven, or using an instant pot. The key is to minimize the grilling time for Flank steak.
How do you tenderize flank meat?
One way to make flank steak more tender is by using a marinade with an acidic component like vinegar or citrus. Chemical reactions caused by the acid break down the tough muscle fibers in the flank steak, resulting in a more tender texture. This process also adds plenty of delicious flavors to the meat.
Bottom Line
In conclusion, if you’re looking for a recipe that is sure to impress your family and guests with its delicious flavors and elegant presentation, look no further than this Flank Steak with Merlot Mushrooms and Pearl Onions recipe. It’s a dish that is packed with incredible taste, and it’s also versatile enough to fit into any occasion, be it a casual dinner with friends or a formal gathering.
Using the best quality ingredients, like flank steak and cremini mushrooms, combined with the cooking method we shared, your guests are sure to be blown away by the tenderness of the meat and the rich wine mushroom sauce. Plus, the toasted pearl onions and polenta on the side give this dish an added depth of flavor and texture.
Not only that, but this recipe is also easy to customize based on personal preferences or dietary restrictions, as we provided a few substitutions and variations suggestions.
Lastly, one of my favorite things about this recipe is that it pairs perfectly with a dry red wine like Merlot. The wine enhances the flavors of both the steak and the mushrooms while adding its own depth of flavor.
So impress your loved ones with this delicious dish at your next dinner party, and let us know how it turned out!
Flank Steak With Merlot Mushrooms and Pearl Onions Recipe
Ingredients
- 1 1/2 lbs flank steaks
- salt and pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon olive oil
- 2 cups white pearl onions
- 2 cups cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 cup merlot or 1 cup dry red wine
Instructions
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
- While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
- Add mushrooms and cook 3 minutes, until mushrooms soften.
- Add thyme and cook 1 minute, until fragrant.
- Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
- Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.