Flank Steak with Mushrooms and Rosemary

Flank Steak with Mushrooms and Rosemary


Steak, rosemary and mushrooms are a perfect trio.  Buy the mushrooms pre-sliced for quicker preparation time.

Ingredients
2 spray(s) cooking spray
1 pound(s) uncooked lean flank steak, about 1/2-inch thick
3/4 tsp table salt, divided
1/2 tsp black pepper, coarsely ground
2 tsp unsalted butter
1/2 cup(s) uncooked shallot(s), chopped
12 oz fresh mushroom(s), wild variety, sliced
1 tsp rosemary, fresh, chopped (or to taste)

Instructions
1. Coat a nonstick or cast-iron skillet with cooking spray; set over medium-high heat. Season steak with 1/2 teaspoon salt and pepper.
2. Add steak to skillet and cook until done to taste, about 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and cover loosely with foil; let stand while you cook vegetables.
3. Reduce skillet heat to low; add butter and allow to melt.
4. Increase heat to medium and add shallots; cook, scraping browned bits from bottom of skillet as it cooks, until shallots start to soften, about 1 minute.
5. Add mushrooms, rosemary and remaining 1/4 teaspoon salt; sauté, over medium-high heat, until mushrooms are lightly browned and tender, about 6 minutes.
6. Thinly slice steak across the grain. Serve steak topped with mushroom mixture. Yields about 3 ounces steak and 1/2 cup mushroom mixture per serving.

Notes
Swap thyme for the rosemary, if desired.