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Flank Steak with Mushroom Gravy and Garlic Mashed Potatoes
Created by: Howcan Team
Ingredients
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup all-purpose flour
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup heavy cream
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Season the flank steak with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the flank steak for 3-4 minutes on each side until browned. Transfer the steak to a baking dish and place it in the preheated oven for 10 minutes for medium-rare, or longer to desired doneness.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Saute the sliced mushrooms and 2 cloves of minced garlic until the mushrooms are golden brown and the liquid has evaporated, about 5-7 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the gravy to a simmer and cook for 5-7 minutes until thickened. Stir in the heavy cream and season with salt and pepper to taste.
- While the steak is resting, place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork. In a small saucepan, melt the butter over low heat. Add 4 cloves of minced garlic and cook for 1-2 minutes until fragrant. Pour the garlic butter mixture and milk into the mashed potatoes, and continue mashing until smooth and creamy. Season with salt and pepper to taste.
- Slice the flank steak against the grain and serve with the mushroom gravy and garlic mashed potatoes. Enjoy!
Flank steak with mushroom gravy is a classic dish that has been enjoyed for generations. The tender, flavorful flank steak is seared to perfection and then smothered in a rich, savory mushroom gravy. The dish is often served with creamy garlic mashed potatoes, creating a comforting and satisfying meal. This dish has its roots in traditional American cuisine, with variations found in steakhouse menus across the country. Chefs like Gordon Ramsay and Bobby Flay have put their own spin on this classic dish, elevating it with their unique flavor profiles and cooking techniques. For the best version of this dish, look for a restaurant that sources high-quality flank steak and uses fresh, locally sourced mushrooms for the gravy. The key to getting this dish right is in the balance of flavors - the steak should be perfectly seasoned and cooked to a juicy medium-rare, while the mushroom gravy should be rich and velvety. For a twist on the classic recipe, some chefs add a splash of red wine or a touch of balsamic vinegar to the mushroom gravy for an extra depth of flavor. Additionally, using roasted garlic in the mashed potatoes can add a deliciously sweet and nutty undertone to the dish. Overall, flank steak with mushroom gravy and garlic mashed potatoes is a timeless comfort food that continues to delight diners with its hearty and satisfying flavors.
50 min
4
480 calories
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