Flank Steak with Creamy Mushroom Sauce

Photo: Randy Mayor; Styling: Melanie J. Clarke

This recipe calls for a gourmet mushroom mix, but most mushrooms will work.

Yield: 4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 27%
  • Fat: 5.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 25.6g
  • Carbohydrate: 7.5g
  • Fiber: 0.5g
  • Cholesterol: 38mg
  • Iron: 2.1mg
  • Sodium: 443mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.
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