Flank Steak with Sauteed Onions and Mushrooms; Side of Broccoli
Need a gateway to eat a little healthier? Me too. So when flank steak and broccoli both went on sale at the market, I jumped at the chance to make it.
First, I marinated the steak in 1/8 cup of soy sauce, 2 tablespoons of brown mustard, 2 cloves of diced garlic, and a touch of horseradish mixture. I let it marinate for in the fridge for two days. I then drained the excess of the mustard mixture, cut off a 6 oz. piece, and simply seared the steak in cast iron pan with olive oil.
In a separate non-stick pan, I lightly sauteed onions and mushrooms with butter to finish the steak. I also steamed broccoli in a small sauce pan.
After the steak was medium rare, I let the steak rest for 5 minutes to finish the remaining components of the dish. When the steak was finished resting, I cut the steak against the grain. And then, the dish is finished like the picture.
Side note: Flank steaks do not come in 6 oz. portions ever. They also aren&amp;#8217;t the best reheated unless smothered in a heavy sauce do to the lack of fat content. Therefore, when making this recipe only cook what you are going to eat immediately.
