Photo of Flank Steak with Mushrooms and Rosemary by WW

Flank Steak with Mushrooms and Rosemary

Total Time
30 min
12 min
18 min
Steak, rosemary and mushrooms are a perfect trio. Buy the mushrooms pre-sliced for quicker preparation time.


Cooking spray

2 spray(s)

Uncooked lean flank steak

1 pound(s), about 1/2-inch thick

Table salt

¾ tsp, divided

Black pepper

½ tsp, coarsely ground

Unsalted butter

2 tsp

Uncooked shallot(s)

½ cup(s), chopped

Fresh mushroom(s)

12 oz, wild variety, sliced


1 tsp, fresh, chopped (or to taste)


  1. Coat a nonstick or cast-iron skillet with cooking spray; set over medium-high heat. Season steak with 1/2 teaspoon salt and pepper.
  2. Add steak to skillet and cook until done to taste, about 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and cover loosely with foil; let stand while you cook vegetables.
  3. Reduce skillet heat to low; add butter and allow to melt.
  4. Increase heat to medium and add shallots; cook, scraping browned bits from bottom of skillet as it cooks, until shallots start to soften, about 1 minute.
  5. Add mushrooms, rosemary and remaining 1/4 teaspoon salt; sauté, over medium-high heat, until mushrooms are lightly browned and tender, about 6 minutes.
  6. Thinly slice steak across the grain. Serve steak topped with mushroom mixture. Yields about 3 ounces steak and 1/2 cup mushroom mixture per serving.


Swap thyme for the rosemary, if desired.