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

A rich balsamic-spiked mushroom sauce enhances the natural flavor of tender flank steak. Allow the meat to rest for a few minutes after broiling to keep it juicy.

How to Make It

Step 1

Preheat broiler.

Step 2

To prepare steak, sprinkle salt and pepper evenly over both sides of steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove the steak from oven; loosely cover with foil.

Step 3

To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; sauté 2 minutes. Add mushrooms; sauté for 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/4 cups (about 6 minutes). Add green onions, and cook for 1 minute.

Step 4

Slice steak diagonally across the grain into 1/4-inch slices. Serve steak with mushroom sauce.

Ratings & Reviews

karenfar's Review

October 22, 2011
We grilled the meat. Very bland across the board. Really needs to be spiced up.

MeeshMech79's Review

January 03, 2011
My husband and I found this to be terribly bland. The sauce was okay but very vinegar-y. The steak needed MUCH more seasoning than just salt & pepper. I saved the steak to make fajitas or quesadillas with it but tossed the sauce. FYI: I followed the recipe to a T.

virgo24j's Review

April 22, 2010

jasekcs's Review

November 13, 2009
I tried this recipe this week and it was easy to prepare and tasty. We'll definitely use this one again and again.

LBNYC79's Review

October 19, 2009
Really good, sauce has a lot of flavor. Really easy. Made the ginger rice recipe everyone is talking about but used brown rice instead.

taylesworth's Review

May 25, 2009
The dish is easy to make and the sauce is very good. Flank isn't my favorite cut but it makes for a nice, everyday meal. I think I'm going to try the sauce on some tenderloins which could turn this into a dish worthy of company.

SmallBites's Review

May 07, 2009
I am really confused by all of these stellar reviews. I made this recipe for my husband's birthday - what a HUGE disappointment! The meat was flavorless (I grillled it) as was the sauce. One of you suggested "marinating it longer", I don't see anything in the directions saying to marinate it at all! I followed the recipe exactly. Luckily my guests had tasted other fine recipes from Cooking Light, this one will not be returning to my table.

mare57's Review

May 01, 2009
I have not tried this recipe yet but want to know if I need to marinate the flank steak and if so for how long?

BARTZIE's Review

April 30, 2009
I GOOGLED THE RICE RECIPE AND HERE IT IS. • Ginger-scallion rice Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add 1/2 cup chopped green onion bottoms, 2 teaspoons minced peeled fresh ginger, and 2 minced garlic cloves; sauté 2 minutes. Stir in 1 cup uncooked long-grain rice; sauté 1 minute. Stir in 2 cups fat-free less-sodium chicken broth and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup chopped green onion tops.

o2bboatn's Review

April 30, 2009
Where do I find this ginger rice recipe everyone is speaking of? I can't find it. Thank you!