Flank Steak with Mushroom Sauce

Ingredients

• tablespoon solive oil, divided
• beef flank steak
• tablespoon sbutter, divided
• ounce smushrooms, slice d
• shallot, diced
• clove garlic, minced
• tablespoon chopped fresh rosemary leaves
• packetsconcentrated beef broth
• 1/4 cup water

Instructions

1. Heat 1 tablespoon oil in a 10 inch skillet over medium heat. Add beef; cook until well browned on both sides and reaches desired doneness. An instant read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium rare, about 10 minutes. Remove beef from the skillet.
2. Heat 1 tablespoon butter and remaining 1 tablespoon oil in the same skillet. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Add shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in concentrated broth, water, and remaining 1 tablespoon butter until butter melts. Remove from heat.
3. Cut beef diagonally into thin slices against the grain. Serve mushroom sauce over beef.

Tips

Slicing flank steak on the diagonal and against the grain makes this typically tough but flavorful cut of meat tender. If you use skirt steak for this recipe, you may need to cut it into 4 pieces to fit it in the skillet. If the pieces crowd the skillet, cook them in batches to ensure the best browning.