When I read the recipe for the creamy mushroom sauce I knew I had to make this ASAP. J and I love flank steak and usually always have some in the freezer for an easy meal. We are constantly trying to do new things with it. If you love steak and mushrooms, you will LOVE this recipe and you should make it tonight for dinner. This recipe is adapted from Cooking Light 2008.
1 package gourmet mushrooms (in produce section, any mushrooms would do)
1/4 cup fat free sour cream
1/4 cup sliced shallots
2 tsp Dijon mustard (add more to your taste)
1 tbl white wine
1 tbl Worcestershire sauce
1/3 cup water
1 Lb flank steak
Salt and pepper the room temp steak and grill on med high heat for about 5 to 6 mins on both sides depending on the thickness of the steak.
While the steak is on the grill sauté the shallots for about two mins and then add the mushrooms. Cook until tender.
Flip the steak
Add the white wine to deglaze the pan. In a small bowl whisk Dijon, water and worcestershire and add to the pan. Let reduce.
Take the steak off of the grill and let sit for about 10 mins! This is critical for juicy steak. You have to let it sit.
Add the sour cream to the mushrooms and add salt and pepper if desired.
Slice the flank steak against the grain into long strips and cover with creamy mushroom sauce!!
I served with broccoli and a spinach salad.