Flank Steak with Rosemary Mushroom Pan Sauce

Name: Flank Steak with Rosemary Mushroom Pan Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole Beef Broth; 2 tbsp Butter; 1 tbsp Fresh Rosemary; 1 clove Garlic; 8 oz Mushrooms; 2 tbsp Olive Oil; 1 whole Shallot; 1 lb Steak; 0.25 cup Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food Anabolic Diet

Flank Steak with Rosemary Mushroom Pan Sauce pairs tender, seared beef with a rich, buttery sauce studded with mushrooms, shallots, and fragrant rosemary. The concentrated beef broth deepens the umami, giving each slice a steakhouse-style finish without fuss. Serve this satisfying dish for a cozy weeknight dinner or a simple yet elegant weekend meal alongside roasted potatoes or greens.

Prep20 mins
Cook20 mins
Serves4
DifficultyMedium

1

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef; cook until well browned on both sides and it reaches your preferred doneness. An instant-read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium-rare, about 10 minutes. Remove the beef from the skillet.
2

Heat 1 tablespoon butter and the remaining 1 tablespoon oil in the same skillet. Add the mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Add the shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in the concentrated broth, water, and the remaining 1 tablespoon butter until the butter melts. Remove from the heat.
3

Cut the beef diagonally into thin slices against the grain. Serve the mushroom sauce over the beef.