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Flank Steak with Mushrooms

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.

Oxmoor House JULY 2010

  • Yield: 4 servings (serving size: 3 ounces meat and 1/2 cup mushroom mixture)


  • 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. 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. Remove steak from marinade, reserving marinade. Cut steak diagonally across grain into 1/4-inch-thick strips.

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. 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.

carbo rating: 4

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

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Flank Steak with Mushrooms Recipe