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Flank Steak with Mushroom Butter

40 min. | 597 kcal | easy |
Family, Signature, Favorite
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1. Setup Preheat the oven to 425°F. Cut the potatoes and carrot into small pieces. Finely chop the garlic. Mince the chives and the mushrooms.
2. Cook the potatoes Mix the potatoes with the carrot, half the garlic, the thyme, a drizzle of oil, salt and pepper. Place on a baking sheet covered with aluminum foil. Bake in the oven for 23-26 ​​minutes.
3. Cook the mushrooms Heat a drizzle of oil in a pan over medium-high heat. Cook the mushrooms 4-5 minutes until browned. Add salt and pepper. Add the Worcestershire sauce and cook 1-2 minutes until almost completely evaporated. Add 4 2P | 6 3P tablespoons of butter and mix over low heat until melted. Remove from the pan.
4. Cook the meat Cover the flank steak with the spices. Heat a drizzle of oil in a pan over medium-high heat. Cook the flank steak 2-3 minutes on each side. Turn off the heat and cover 2-3 minutes. Let the meat rest for a few minutes before slicing it against the grain. Slice in smaller pieces for kids.
5. Plate your dish Serve the flank steak with the mushroom butter and the vegetables garnished with the chives. Bon appétit!
2 unit Flank Steak
500 g Red Baby Potato(es)
2 unit Organic Nantes carrot (s)
15 ml Steak Spices
1 unit Chive and Thyme
2 unit Garlic Clove(s)
15 ml Worcestershire Sauce
120 g White Mushrooms
What you need pan, sheet pan, aluminum foil, bowl, tongs
597 kcal
% daily value
% daily value
carbohydrate 49g
fat 29g
cholesterol 123mg
fiber 5g
protein 35g
saturated 17g
sodium 354mg
sugar 5g
trans 2g