Fancy Flank Steak in a hurry

I love cooking. For those of you that know me personally, this comes as no surprise, and for those of you following my food posts and (hopefully) this blog, you’re starting to figure out my happy place is the kitchen (or working out, but that’s a different post for another time).

Even though I love cooking and my kitchen, I know not everyone shares my passion. I also know when you’re tired after a grueling day at work, spending hours making dinner is probably not a priority. Well, how about a meal that looks fancy and tastes delicious, but comes together fairly quickly? The most time consuming part of this dish is chopping the veggies and stirring the sauce – not too bad, right? Oh and don’t forget to take the meat out of the freezer the night before, because you’ll be forced to wait another day to make this meal (kind of like I did #dinnerplanfail).

Ingredients:

2 Flank Steaks (about 4-6 ounces each from Butcher Box of course)

2 cups of sliced mushrooms (I used baby bellas for this dinner)

3-4 green onions sliced

1- 2 garlic cloves minced (I used one)

1-1.5 cups of beef bone broth

3/4 to 1 cup of heavy whipping cream

Olive oil

Salt and pepper to taste

Heat about 1 to 2 tablespoons of olive oil in a skillet over medium heat. Once to temperature add the garlic and onions cooking until translucent, about 4 minutes. Add the mushrooms and salt continue cooking until softened, about 4 minutes. Add beef broth and bring to a boil, then turn low and simmer for about 5 to 8 minutes.

While simmering the mushrooms, prepare the steaks by salt and peppering both sides. Heat up a flat griddle; I used the griddle since it was cold outside (well cold for SD) or grill. Since it’s flank steak, and a bit tougher than some other cuts, I cooked it on a lower heat for a longer amount of time. Grill for about 3 minutes per side for medium rare; if you like your steak more well done, leave on for another one to two minutes per side. Pull steak off griddle/grill and let rest.

While steak is resting add cream to mushroom pan and bring to a simmer. Simmer for about 30 seconds to 1 minute, then reduce heat letting the sauce thicken for about 1 to 2 minutes.

Slice the steak and serve it with the mushroom sauce. I had some leftover rice that I used and also roasted broccoli in the oven for about 15 minutes with a simple seasoning of olive oil, salt and pepper.

Wine to pair?

I’d go with a bigger red like a Zinfandel or Cabernet Sauvignon 🍷. However, since I had mushrooms I actually went with an earthy, bolder than usual, Pinot Noir – shocker right 😁. Plus it was already open and I needed a glass while cooking so I just stuck with the Pinot for dinner as well. Cheers!