Red meat lovers will be big fans of this dish — the mushrooms are a great addition to any meal, but goes especially well with this meal.
- Flank steak
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper 2
- cup of broccoli (cut)
- 2 lb white button mushroom (sliced in half)
- 1 tbsp extra virgin olive oil
- ½ sweet onion
- 2 cloves garlic (chopped)
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp. balsamic vinegar
Season flank steak on both sides with salt, cracked black pepper, and garlic powder.Just a light coating of each spice on each side will do. Heat up a large pan (cast iron is preferable) and spray the pan with extra virgin olive oil. When the pan is heated up, place steak onto the pan. Each side will need to be cooked for approximately 5 minutes, then finished in the oven for about 10. Check how much it has been cooked by slicing the meat against the grain, and cook to desired color. I like rarer fare, but keep cooking if you prefer a little more done. When done, slice thinly, going against the grain of the meat.
While the steak is cooking, clean mushrooms by wiping with a damp towel to clean them, slicing the mushrooms in half. On a large skillet, add the olive oil, and after the pan is heated, add onion, garlic, and mushrooms. Let cook for about 8 minutes until the mushrooms are tender, stirring frequently. To finish, add the salt, pepper, and balsamic vinegar to the pan and stir so that the mushrooms are coated. Let cook for another 2 minutes.
For broccoli, discard tough lower third of broccoli stem and peel remaining stem and cut into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until tender, 4 to 5 minutes. Add a dash of salt to serve. The leftover steak goes great on salads! (See blackberry flank steak salad recipe!)