Perfect for a weeknight meal or for an evening with friends, your family will love this easy flank steak with garlic & wild mushrooms.
I love the idea of bringing the family together for a home-cooked meal on Sunday. When I was little, we would go to my grandmother’s house for the weekly meal. You could smell her delicious cooking while you were walking up to her apartment.
Today, the hubby, kids and I get together with our extended family at least once a week to share a meal, making great memories for my kids. Getting the family together to share a meal has always been a passion of mine.
As I shared with you before, my eldest just graduated from elementary school. His favorite food is red meat. “I’m a carnivore, Mommy, like T-Rex!” he would roar to me when he was 5 years old. In the past couple of years, he discovered that he likes mushrooms.
So, in honor of my growing baby boy and his ever-evolving taste buds, I decided to make Flank Steak with Garlic and Wild Mushrooms.
I was drooling before I even went shopping.
Flank Steak is a terrific cut of meat to use when you are in a hurry. It’s a thinner cut of meat, but still full of flavor and not overly expensive as the premium cuts. This is great when you are feeding a family of five! I used a 2lb slab of meat and cut it in half, for faster even cooking.
With our 13 year old grill out of commission, I decided to pan sear the steak using my grill pan and my new butter.
Flank takes about 15-20 minutes to cook, so I quickly chopped my mushrooms while it cooked. I used white button, shiitake, oyster and enoki for this meal.
When the steaks were ready, I let them rest on the serving platter and melter more butter. Then, I added the meatier white button & shitake mushrooms to cook first.
Next came the oyster mushrooms and some garlic.
I removed the pan from heat, added a dab more of butter, a little Worcestershire sauce and quickly stirred in the enoki. I poured the buttered mushrooms over the flank steaks and garnished with fresh thyme and green onions.
You can serve this with mashed potatoes, buttered noodles, some crusty bread, brown rice or roasted vegetables.
Flank Steak with Garlic and Wild Mushrooms
This easy weeknight meal is made special with the simple buttered mushroom sauce. Recipe by Laura Bashar of Family Spice
Ingredients:
- 2 lb beef flank steak, cut in half
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 4 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt
- 8 oz mushrooms
- 8 oz shitake mushrooms
- 8 oz oyster mushrooms
- 3 1/2 oz enoki mushrooms
- 1 garlic clove, crushed
- 1 1/2 tsp Worcestershire sauce
- 1 TBS thyme, fresh
- 1 green onion, julienned
Directions:
- Wash and pat dry with paper towels:
- 2 lb beef flank steak , cut in half
- Season both sides of the steaks with:
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- Heat your grill pan on high heat then melt:
- 1 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt
- When butter is bubbly, add steaks and sear for 7 minutes.
- Flip steaks over and cook until desired doneness, about 10 more minutes for medium-rare. NOTE: thicker cuts will require longer cooking times.
- Baste meat with juices while it is cooking.
- While steak is cooking, cut into large slices:
- 8 oz mushrooms
- 8 oz shitake mushrooms
- Separate mushrooms from clumps:
- 8 oz oyster mushrooms
- 3 1/2 oz enoki mushrooms
- When steak is cooked to desired doneness, remove from heat and reserve on a serving platter.
- Melt in the hot pan until bubbly:
- 2 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt
- Sauté sliced mushrooms for 3 minutes until browned, then add the oyster mushrooms with:
- 1 garlic clove , crushed
- Cook for 2 more minutes, then remove from heat and stir in:
- 1 1/2 tsp Worcestershire sauce
- 1 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt
- Gently stir in enoki mushrooms and pour the buttered mushrooms over the reserved steaks.
- Garnish with:
- 1 TBS thyme, fresh
- 1 green onion , julienned
- Serve immediately.
Notes:
Serving Suggestions: Serve with any variety of mushrooms, but make sure to only use edible mushrooms!
Cooking Tips: Enoki mushrooms do not need much heat to cook, so they are added right before serving.
Prep Time:
Cook Time:
Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.
Maureen @ Orgasmic Chef says
I remember Land O Lakes butter. When I was a kid we’d take the end piece off the package and fold it so that her knees looked like boobs. It remember it was very funny as a 9 year old.
Sadly, I doubt this new butter will make its way to Australia.
You did a beautiful job with the flank steak and mushrooms. Yummy.
Renee says
Delish! I love the photo of the mushrooms. Flank steak is one of my favorite cuts of beef. I’ll have to try this recipe soon.
Jen @JuanitasCocina says
Your photos are amazing. I could actually lick my screen!!!
diabeticFoodie says
I’m not a mushroom fan, but my husband would LOVE this dish (he’s so mushroom-deprived). I’ll pass your recipe along to him so he can try it next time I’m not around for dinner!
Laura (Tutti Dolci) says
Steak with garlic mushrooms is one of my favorites – this looks so good, Laura!
LiztheChef says
I have visited Land O Lakes, WI near the small town where my husband grew up! My mom always bought LOL butter when I was growing up. We use butter more sparingly these dats, but I cannot make eggs without a pat of butter sizzling in the pan…
Patti says
Perfect combination! Your photos are amazing Laura!
Pat R says
A baked potato dripping with butter……..yummmmmmm
Hezzi-D says
YUM! I love mushrooms and yours look fantastic with this steak! Great recipe for #SundaySupper
Magic of Spice says
My boys are carnivores as well, and would love this!
And I of course and mushroom crazed 🙂
Eha says
Funny old world of ours! Just came back from a yummy lunch very similar to your dish: used the very same mushrooms, but a butterflied and marinated pork steak instead of beef! [Well, to save dollars and cents, buy a rolled pork shoulder, cut it into ‘steaks’, freeze and have a very cheap and beautiful dish for next to ‘nothing’ 🙂 ! ]
suzanne Perazzini says
I can almost smell the steak and mushrooms in those photos. When we were growing up, we always had Sunday dinner at midday and it was a great tradition which seems to have slipped away. It’s great to hear about your weekly extended family meals. The kids are lucky.
Lane @ Supper for a Steal says
This is a great recipe. Next time I see flank steak on sale I will pick some up to make this. My hubby will be so happy!
Jennie @themessybakerblog says
This dish looks so good, and your photos are stunning. I love your site. I hope you had a lovely #SundaySupper.
kitchenriffs says
Interesting new butter – I haven’t noticed that yet in my market. Sounds like it would be a great base for a compound butter (which just happens to be one of my favorite ways to use butter). Flank steak is such a terrific cut of meat – and grilling is such a great way to cook it. And what’s more classic than steak and mushrooms? Great post – thanks.
Carolyn says
Oh yum, Laura. I adore steak with mushrooms! Beautiful with those oyster mushrooms.
cookingrookie says
beautiful mushrooms! such a perfect and healthy dish!
Nami | Just One Cookbook says
What a gorgeous flank steak! I love mushrooms – any kinds!! Sending this link to my husband who’s going to grill this recipe for me! =)
Angie @ Big Bear's Wife says
love the pictures!!! I can’t wait to make this!
Erin @ Dinners, Dishes, and Desserts says
Glad to have joined this group, such supportive women. Just wish I had more time in the next few weeks so I could participate more.
I love steak with mushrooms, this looks incredible!