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Flank Steak and Mushroom Sauce

Muscle up with Flank Steak

Flank steak cooked in a delicious mushroom sauce with flavors of orange, fennel, bay leaf and sherry vinegar.


1/2 cup  dry red wine
1 teaspoon sherry vinegar
Grated rind of 1 orange
1/8 teaspoon fennel seed
1 bay leaf
1 8 to 10-ounce flank steak
1 teaspoon butter
1 small garlic clove, minced
1 shallot, peeled and minced
1 cup dry wild mushrooms
3/4 cup beef broth
Salt, pepper to taste


In medium glass bowl, stir together red wine, vinegar, grated orange rind, fennel and bay leaf. With sharp knife, make diagonal slashes on both sides of the flank steak to score. Place steak in marinade. Cover and refrigerate 3 hours, turning the steak over once.

Melt butter in small pan over low heat. Add garlic and shallot and saute 5 minutes. Drain marinade from meat and add to garlic mixture. Add mushrooms and beef broth and simmer until mushrooms are tender and liquid is reduced by one-third, about 20 minutes.

Place steak on broiler pan and broil 3 to 5 minutes per side. Remove from broiler. Pour pan juices into mushroom sauce. Season with salt and pepper. Discard bay leaf.

To serve, slice beef into thin strips. Pour mushroom sauce into gravy boat and pass separately.

Nutrition Information

Recipe makes 2 servings.

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