Flank Steak with Creamy Mushroom Sauce

Flank Steak with Creamy Mushroom Sauce Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This recipe calls for a gourmet mushroom mix, but most mushrooms will work.


4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 23 Minutes

Nutritional Information

Calories 186
Caloriesfromfat 27 %
Fat 5.6 g
Satfat 2.3 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 25.6 g
Carbohydrate 7.5 g
Fiber 0.5 g
Cholesterol 38 mg
Iron 2.1 mg
Sodium 443 mg
Calcium 49 mg


1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1/2 cup chopped shallots
1 (4-ounce) package gourmet mushroom mix
1/3 cup water
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup fat-free sour cream


Preheat broiler.

Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.

Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

Karen Levin,

Cooking Light

March 2007
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