Flank Steak with Creamy Mushroom Sauce: A Symphony of Flavor

There are some dishes that, upon tasting, instantly transport you. For me, this Flank Steak with Creamy Mushroom Sauce is one of them. I remember making it for the first time on a crisp autumn evening, the kind where the air smells of woodsmoke and fallen leaves. My small apartment kitchen was filled with the comforting aroma of searing steak and sautéing mushrooms, a prelude to the rich, decadent sauce that would soon grace our plates. It wasn’t just a meal; it was an experience, a warm hug on a cool night that has since become a cherished repertoire staple.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified

Ingredients

Here’s what you’ll need to create this delightful dish:

• 1 lb flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup shallot, finely chopped
• 4 ounces gourmet mushrooms, sliced (feel free to use a mix of cremini, shiitake, or oyster mushrooms for a deeper flavor)
• 1/3 cup water
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon chopped fresh thyme
• 1/4 cup nonfat sour cream

Equipment Needed

• Broiler pan
• Large nonstick skillet
• Tongs
• Cutting board
• Sharp knife

Instructions

Let’s bring this delicious meal to life, step by step:

1. Preheat the broiler. Ensure your broiler is ready to go for perfectly seared steak.
2. Prepare the flank steak. Sprinkle the flank steak evenly with salt and fresh ground black pepper on all sides. This simple seasoning is crucial for building flavor.
3. Broil the steak. Place the seasoned steak on a broiler pan that has been coated with cooking spray. Position the pan about 6 inches from the heat source. Broil for 6 minutes on each side, or until it reaches your desired degree of doneness. For a medium-rare steak, this typically means an internal temperature of around 130-135°F. Remember, cooking times can vary based on your broiler’s intensity and steak thickness, so it’s always best to check. Once cooked, let the steak stand for 10 minutes before slicing. This resting period is vital for juicy, tender results, allowing the juices to redistribute throughout the meat.
4. Start the mushroom sauce. While the steak is resting, heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
5. Sauté the shallots. Add the chopped shallots to the hot skillet. Cook for 3 minutes, stirring occasionally, until they begin to soften and become translucent.
6. Cook the mushrooms. Add the sliced mushrooms to the skillet with the shallots. Cover and cook for 4 minutes, stirring occasionally, until the mushrooms are tender and have released some of their moisture.
7. Build the sauce base. Stir in the 1/3 cup water, Dijon mustard, Worcestershire sauce, and chopped fresh thyme.
8. Simmer the sauce. Cover the skillet again and cook for 2 minutes. This allows the flavors to meld together beautifully.
9. Finish the sauce. Remove the skillet from the heat. This is important to prevent the sour cream from curdling. Stir in the nonfat sour cream until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
10. Slice and serve. Cut the rested flank steak diagonally across the grain into thin slices. This technique ensures maximum tenderness. Serve the sliced steak with the creamy mushroom sauce spooned generously over the top.

Expert Tips & Tricks

• Mushroom Magic: Don’t be afraid to use a variety of mushrooms. A mix of earthy shiitakes, robust creminis, and delicate oyster mushrooms will add wonderful depth and complexity to your sauce. Just ensure they are all sliced to a similar thickness for even cooking.
• Rest is Best: I can’t stress enough the importance of letting your flank steak rest. Cutting into it too soon will result in all those precious juices running out onto your cutting board, leaving you with a drier steak. Ten minutes is the sweet spot.
• Sauce Smoothness: When adding the sour cream, always remove the pan from the heat. High heat can cause dairy products to separate and become grainy. Stirring it in off the heat ensures a velvety-smooth sauce.
• Broiler Know-How: Ovens vary, so get to know your broiler. Some are hotter than others. Keep an eye on the steak during the broiling process to prevent it from burning. You want a beautiful sear, not char.

Serving & Storage Suggestions

This Flank Steak with Creamy Mushroom Sauce is a star on its own, but it truly shines when paired with some complementary sides. Consider serving it with creamy mashed potatoes, roasted asparagus, or a light, crisp green salad to balance the richness of the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best quality, reheat the steak gently in a skillet over low heat or in a covered oven at 250°F, being careful not to overcook it. The mushroom sauce can also be gently reheated separately on the stovetop.

Nutritional Information

Here’s a look at the estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	227.6 kcal
Calories from Fat		88 g
Total Fat	9.8 g	15 %
Saturated Fat	4.1 g	20 %
Cholesterol	47.9 mg	15 %
Sodium	437.4 mg	18 %
Total Carbohydrate	7.9 g	2 %
Dietary Fiber	0.5 g	1 %
Sugars	2.1 g	8 %
Protein	26.3 g	52 %

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free Delight: For a dairy-free version, you can substitute the nonfat sour cream with a plain, unsweetened dairy-free yogurt or a cashew cream. Ensure the dairy-free yogurt is thick and creamy.
• Herbaceous Twist: While thyme is classic, feel free to experiment with other fresh herbs. A sprinkle of chopped fresh parsley or chives at the end can add a burst of freshness.
• Mushroom Variety: If gourmet mushrooms are hard to find, standard cremini mushrooms (baby bellas) will work beautifully. The key is to slice them and cook them until tender to release their earthy flavors.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes along with the shallots and mushrooms.

FAQs

Q: Why should I slice flank steak against the grain?
A: Slicing against the grain shortens the tough muscle fibers, making the steak much more tender and easier to chew. Look for the direction the lines of muscle run and cut perpendicular to them.

Q: Can I use dried thyme instead of fresh?
A: Yes, you can substitute dried thyme, but use it sparingly. Generally, 1/3 the amount of dried herbs is equivalent to fresh. So, for 1/2 teaspoon fresh thyme, use about 1/6 teaspoon of dried thyme.

Q: My sauce looks a bit thin, what can I do?
A: If your sauce is thinner than you’d like, you can simmer it uncovered for a few extra minutes after adding the sour cream (off the heat, of course) to allow some of the liquid to evaporate. Alternatively, you could whisk a teaspoon of cornstarch with a tablespoon of cold water to create a slurry and then whisk it into the sauce while it’s gently heated.

Q: Can I make this ahead of time?
A: The mushroom sauce can be made a day in advance and gently reheated. However, it’s best to cook and slice the steak just before serving for optimal texture and temperature.

Q: What if I don’t have a broiler?
A: You can pan-sear the flank steak in a hot skillet on the stovetop until it reaches your desired doneness, flipping once. Ensure the pan is well-oiled and the heat is high enough to create a good sear.

Final Thoughts

This Flank Steak with Creamy Mushroom Sauce is a testament to how simple, quality ingredients can create a truly memorable meal. It’s elegant enough for a special occasion but approachable for a weeknight indulgence. The tender steak, bathed in a luscious, savory mushroom sauce, is a combination that rarely disappoints. I encourage you to give this recipe a try, experiment with your favorite mushrooms, and savor every bite. It’s a dish that’s sure to earn a permanent spot in your culinary rotation.