Flank Steak with Mushroom Sauce

Flank Steak with Mushroom Sauce
Flank Steak with Mushroom Sauce might be just the main course you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains around 13g of protein, 21g of fat, and

Instructions

1
Heat 1 tablespoon oil in a 10-inch skillet over medium heat.
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2
Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare.
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3
Remove the beef from the skillet.
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4
Heat 1 tablespoon butter and the remaining oil in the skillet.
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5
Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.
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6
Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
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7
Cut the beef diagonally against the grain into thin slices.
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8
Serve the mushroom mixture with the beef.
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Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Miranda Lambert County Road Merlot Wine
Miranda Lambert County Road Merlot Wine
Our most robust spirit is full of fruity flavor and powerful color yet smooth in texture and delivery. With its ripe berry essence the aroma lingers as long as the explosive finish. This dry velvety Merlot is endowed with just the right balance of power and finesse that make it an excellent companion to steak and pastas with full bodied red sauce and dark chocolate.
DifficultyMedium
Ready In40 m.
Servings4
Health Score5
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