Flank Steak with Mushrooms

Marinating this cut of beef in an acidic mixture of lemon juice and soy sauce both tenderizes and flavors the meat.

Yield: 4 servings (serving size: 3 ounces meat and 1/2 cup mushroom mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 0.0%
  • Fat: 14.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.3g
  • Carbohydrate: 4.6g
  • Fiber: 1g
  • Cholesterol: 60mg
  • Iron: 3.2mg
  • Sodium: 464mg
  • Calcium: 15mg


  • 1 (1-pound) lean flank steak
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon freeze-dried chives
  • 1/4 teaspoon dried marjoram
  • 2 garlic cloves, minced
  • Cooking spray
  • 1 teaspoon olive oil
  • 3 cups sliced mushrooms
  • 2 tablespoons minced fresh parsley


  1. 1. Trim fat from steak. Combine soy sauce and next 4 ingredients in a large heavy-duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
  2. 2. Remove steak from marinade, reserving marinade. Cut steak diagonally across grain into 1/4-inch-thick strips.
  3. 3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 5 to 6 minutes or until browned on all sides, stirring frequently. Remove steak from pan. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel.
  4. 4. Coat pan with cooking spray; place over medium-high heat until hot. Add mushrooms; sauté 3 minutes. Stir in reserved marinade and parsley. Cover, reduce heat to medium, and cook 5 minutes. Return steak to pan; cook until thoroughly heated.
  5. carbo rating: 4
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