Delicious Flank Steak with Rich Mushroom Sauce Recipe

Are you looking for a mouth-watering recipe to impress your dinner guests? Look no further than this Flank Steak with Mushroom Wine Sauce recipe! This dish combines deliciously marinated and seared flank steak with a rich and flavorful mushroom sauce made from red wine, beef broth, and fresh mushrooms.

Not only is this recipe perfect for special occasions or dinner parties, but it’s also easy to make at home. With just a few simple steps, you can recreate this restaurant-quality meal in the comfort of your own kitchen.

Trust me, once you taste the tender and juicy steak paired with the savory and umami-rich mushroom wine sauce, you’ll wonder why you didn’t try this recipe sooner. So gather your ingredients and let’s get cooking!

Why You’ll Love This Recipe

Flank Steak With Mushroom Wine Sauce
Flank Steak With Mushroom Wine Sauce

Are you on the lookout for a recipe that is not only easy to make but also tastes like heaven? Look no further as I bring to you my favorite Flank Steak with Mushroom Wine Sauce Recipe.

Firstly, this recipe is perfect for any occasion. Whether you are cooking up a storm for a family gathering or treating yourself to a fancy dinner, this dish is sure to impress your guests and your taste buds.

But what sets this recipe apart is the mushroom wine sauce, which brings out the rich flavor of tender flank steak perfectly. The combination of red wine and soy sauce makes for a unique and complex concoction that will leave an unforgettable taste in your mouth.

Not to mention, this dish is versatile as it can be seared or grilled depending on how you like your steak cooked. Plus, if you have leftovers, the steak can even be used in other dishes such as stuffed flank steak or steak pinwheels.

So why not give this recipe a try? The ingredients are straightforward and don’t require any special culinary skills to achieve success. Trust me when I say that one bite of Flank Steak with Mushroom Wine Sauce will leave you wanting more.

Ingredient List

 Sizzle and serve: Flank steak with mushroom wine sauce is a crowd pleaser!
Sizzle and serve: Flank steak with mushroom wine sauce is a crowd pleaser!

Let’s talk about the ingredients that you will need to prepare this savory dish.

  • 2 pounds beef flank steak
  • Salt and black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh mushrooms, sliced
  • 1/2 cup dry red wine (such as Pinot Noir)
  • 3/4 cup beef broth
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon dried basil
  • Cornstarch slurry (2 tablespoons cornstarch mixed with cold water)
  • 2 tablespoons butter
  • 3 green onions, sliced thinly on the diagonal

These ingredients are easy to find in any grocery store. The most important one is, of course, the flank steak. Look for flank steaks that are bright red and have a minimal amount of fat. Season it generously with salt and black pepper before cooking. The next essential ingredients are the mushrooms. Fresh mushrooms are better than canned ones because they have more flavor and texture. Be sure to clean them well before slicing. Lastly, do not forget the dry red wine, which adds depth and complexity to the savory mushroom sauce. With these ingredients ready, you can now start cooking a delicious dish that will be sure to satisfy your taste buds!

The Recipe How-To

 Perfectly cooked to juicy perfection, this steak is sure to impress.
Perfectly cooked to juicy perfection, this steak is sure to impress.

Once I have all my ingredients ready, it’s time to start cooking! Here is a step-by-step guide to creating this delicious Flank Steak with Mushroom Wine Sauce Recipe:

Prep the Flank Steak

  • First, I marinate the flank steak in a mixture of dry red wine, soy sauce, olive oil, garlic, and dried basil for at least 30 minutes.
  • Next, I remove the steak from the marinade and pat it dry with paper towels.
  • After that, I season it generously with salt and freshly ground pepper.

Sear the Flank Steak

  • On high heat, I heat up some canola oil in a heavy skillet until it starts smoking.
  • Then, I carefully place the flank steak in the skillet and let it cook for 2-3 minutes on each side until both sides are nicely seared.

Finish Cooking the Flank Steak

  • Once both sides are seared, I reduce the heat to medium-high and let the steak cook for an additional 5-7 minutes until it reaches my desired level of doneness. This usually gives me a steak that is cooked to around medium-rare.

Make the Mushroom Wine Sauce

  • While the steak cooks, I make the mushroom wine sauce on another pan.
  • First, I saut√© some finely chopped fresh mushrooms in a bit of butter until they’re browned.
  • Then, I add in some finely chopped green onion and minced garlic and continue cooking for a minute or two until fragrant.
  • Next, I pour in some dry red wine and beef broth and let everything come to a boil.
  • Finally, I mix together cornstarch with cold water and add that into the simmering sauce to thicken it up.


  • Once everything is ready, I remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain.
  • Then, I spoon the mushroom wine sauce over each slice of steak and serve right away.

Substitutions and Variations

 Nothing says indulgence like a tender and flavorful cut of flank steak.
Nothing says indulgence like a tender and flavorful cut of flank steak.

Looking to switch things up with your flank steak and mushroom wine sauce? Here are some substitutions and variations you can try:

– Wine: While this recipe calls for dry red wine, you can experiment with different types of wine. Pinot Noir is a great alternative that pairs well with beef, while a dry Riesling can add a touch of sweetness to the dish.

– Mushroom: Swap out the fresh mushrooms for dried mushrooms, such as porcini, for a deeper flavor. You can also mix different types of mushrooms together for a unique blend.

– Soy sauce: Use Worcestershire sauce instead of soy sauce for a bold umami flavor that complements the beef.

– Butter: Replace the butter with extra virgin olive oil or canola oil for a healthier option.

– Heat level: Add extra pepper if you like your dishes spicy, or reduce the amount if you prefer a milder taste.

– Cut of meat: While flank steak is ideal for this recipe, you can also use other cuts such as beef tenderloin or filet mignon. Keep in mind that cooking times may vary based on the cut.

– Mushroom sauce variations: Want to mix things up with the mushroom sauce? Try adding marsala wine to create an indulgent steak marsala mushroom sauce. You can also make a creamy mushroom sauce by adding heavy cream to the recipe.

With these substitutions and variations, you can customize your flank steak and mushroom wine sauce to your liking and switch it up each time you make it.

Serving and Pairing

 A drizzle of rich mushroom wine sauce takes this dish to the next level.
A drizzle of rich mushroom wine sauce takes this dish to the next level.

One of the best things about this Flank Steak with Mushroom Wine Sauce Recipe is how versatile it is when it comes to pairings. The tender and juicy grilled flank steak pairs perfectly with the earthy and rich flavors of the mushroom wine sauce, making this a crowd-pleasing dish that is sure to impress.

When it comes to serving, I recommend slicing the steak into thin strips and spooning the mushroom wine sauce generously over the top. You can also serve this dish alongside your favorite sides such as mashed potatoes, roasted vegetables, or a fresh salad.

As for pairing options, you can’t go wrong with a full-bodied red wine such as a Pinot Noir, Cabernet Sauvignon, or Merlot. The flavors of these wines complement the richness of the mushroom sauce and cut through the fattiness of the steak.

If red wine isn’t your thing, you can also pair this dish with a dry Riesling that has light citrus notes to balance out the savory flavors of the steak and mushrooms.

Overall, this Flank Steak with Mushroom Wine Sauce Recipe is a versatile and delicious dish that pairs well with a range of wines and side dishes. It’s perfect for any occasion, from a cozy weeknight dinner to a special occasion celebration.

Make-Ahead, Storing and Reheating

 This hearty meal is perfect for those cozy nights in with someone special.
This hearty meal is perfect for those cozy nights in with someone special.

If you’re making this Flank Steak with Mushroom Wine Sauce Recipe for a special dinner, you might want to prepare some of the components hours or days ahead of time. Fortunately, almost everything can be prepared in advance and then reheated or heated up.

The steak can be marinated overnight, and even seared an hour in advance. After searing, tent the steak with foil and let it rest on a cooling rack before carving it to retain its juices.

As for the mushroom wine sauce, make sure to cool it to room temperature before refrigerating. Store it in an airtight container until ready to use. When it’s time to serve the steak, reheat the mushroom sauce in a saucepan over low heat. Add a little bit of beef broth or water to adjust the consistency if needed.

Additionally, you can always store leftover cooked flank steak by wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container. It will stay fresh in the refrigerator for up to four days or even longer if frozen.

When reheating leftovers, make sure to keep the original cooking temperature in mind. Flank steaks are best cooked at high heat until medium rare. So when reheating cooked steak, take care not to overcook it as that may cause it to dry out and become tough.

Lastly, remember to give your flank steak with mushroom wine sauce a final drizzle of olive oil or butter just before serving. These little touches add loads of flavor and richness that is perfect for an indulgent meal.

Tips for Perfect Results

 A glass of bold red wine is the perfect pairing for this delicious beef dish.
A glass of bold red wine is the perfect pairing for this delicious beef dish.

In order to achieve the perfect result, there are several tips that can be followed when cooking Flank Steak with Mushroom Wine Sauce recipe. First, make sure to choose high quality ingredients, especially the beef flank steak. A good cut will result in a better taste and texture of the dish.

Secondly, marination can help to tenderize the meat and add more flavor. A dry Riesling or Pinot Noir can be used as a wine marinade for at least 2-3 hours or even overnight in the fridge. For best results, it is recommended to remove the steak from the marinade and let it sit at room temperature for about an hour before grilling or searing.

Thirdly, when cooking the flank steak, it is important to use high heat and cook it until medium rare. Overcooking can result in tough and chewy meat. To achieve this, a grill or cast iron skillet can be used.

Fourthly, it is important to let the meat rest for about 10 minutes before slicing it against the grain. This will ensure that the juices are evenly distributed throughout the meat.

Lastly, when making the mushroom wine sauce, make sure to add the cornstarch mixture (made by mixing cornstarch with cold water) slowly while stirring constantly. This will prevent clumping of cornstarch and create a smooth and thick sauce.

By following these tips, you can ensure a perfectly cooked Flank Steak with Mushroom Wine Sauce that is tender, flavorful and delicious.


Now, let’s move on to the FAQ section where I will answer some of the commonly asked questions about this flank steak with mushroom wine sauce recipe.

What is the best way to cook flank steak so it’s tender?

For the ideal taste and texture, these cuts of meat require cooking at high temperature for a short time. Utilizing cooking spray or a drizzle of olive oil, sear both sides for roughly four minutes each. The optimal outcome is a medium rare, ensuring a tender and savory steak.

What wine goes with steak and mushroom sauce?

When it comes to pairing wine with beef and mushroom sauce, a bold and full-bodied red wine like Cabernet Sauvignon or Syrah is the way to go. These wines have enough depth and richness to complement the creamy mushroom sauce, without overpowering the flavour of the beef.

What wine is best for cooking mushroom sauce?

When it comes to pairing wine with dishes that feature soy sauce and red meat, a fruity Pinot Noir or Merlot from the New World can surprisingly work well. A young Tempranillo can also fit the bill. For lighter dishes, I suggest going for a crisp, dry Riesling. However, if soy sauce is a key ingredient, a semi-dry Riesling is a better choice.

Bottom Line

In conclusion, the Flank Steak with Mushroom Wine Sauce recipe is a must-try for all steak and wine lovers out there. The combination of the marinade, the mushroom sauce, and the meat itself creates a perfect harmony of flavors that will keep you reaching for more. Plus, it’s a versatile dish that can be served on various occasions, from a quick weeknight dinner to a fancy dinner party.

But before you go ahead and buy the ingredients for this recipe, make sure to check your pantry first as you might already have some of the items on hand. And if you’re missing something or want to make substitutions, don’t worry; this recipe allows for many variations and substitutes.

Remember to pair this hearty dish with the right wine, such as a full-bodied dry red like Pinot Noir or Burgundy. And for those who prefer white wine, try a dry Riesling.

So what are you waiting for? Grab some flank steak, mushrooms, red wine, and let’s get cooking! We guarantee that once you taste this mouthwatering dish, it’ll become one of your favorite recipes to make.

Flank Steak With Mushroom Wine Sauce

Flank Steak With Mushroom Wine Sauce Recipe

Flank steaks with homemade sauce in 30 minutes.
No ratings yet
Prep Time 10 mins
Cook Time 17 mins
Course Main Course
Cuisine American
Servings 4 steaks
Calories 301 kcal


  • 1 (1 lb) beef flank steak
  • 1 tablespoon canola oil
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil


  • 1 cup sliced fresh mushrooms
  • 3/4 cup beef broth
  • 1/4 cup dry red wine
  • 1/4 cup green onion, chopped
  • 1 teaspoon butter
  • 1 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water


  • 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.

Add Your Own Notes


Serving: 226gCalories: 301kcalCarbohydrates: 3.9gProtein: 32.7gFat: 15.2gSaturated Fat: 5.3gCholesterol: 94.4mgSodium: 336.2mgFiber: 0.5gSugar: 1g
Keyword < 30 Mins, Meat, One-Dish Meal, Onions, Vegetable, Very Low Carbs, Weeknight
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