Flank steak with mushrooms and rosemary
1
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
Steak, rosemary and mushrooms are a perfect trio. Buy the mushrooms pre-sliced for quicker preparation time.
Ingredients
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
Shallot
½ cup(s), chopped
Mushrooms
12 oz, wild variety, sliced
Rosemary
1 tsp, fresh, chopped (or to taste)
Instructions
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.
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