Flank Steak With Sauteed Mushrooms
Published June 17, 1997
- Total Time
- 30 minutes
- Rating
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Ingredients
8 ounces flank steak
1 pound mushrooms
1 teaspoon olive oil
1 large clove garlic
1 tablespoon fresh oregano or 1 teaspoon dried
Nutritional analysis per serving (2 servings)
9 grams carbs; 77 milligrams cholesterol; 265 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 3 grams fiber; 73 milligrams sodium; 31 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
- Step 2
Wash and trim mushrooms, and slice thickly.
- Step 3
Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
- Step 4
Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
- Step 5
Mince garlic; add to mushrooms.
- Step 6
Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
- Step 7
Slice steak thinly on diagonal, and serve topped with mushrooms.
Private Notes