Flank Steak with Mushroom Sauce

1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef and cook until well browned on both sides and to desired doneness, 145 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 skillet. Add mushrooms and 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. Remove from heat once butter melts.

3. Cut beef diagonally against grain into thin slices. Serve mushroom mixture over beef.

Cook's Note

Slicing flank steak on the diagonal and against the grain makes this traditionally 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 or cook it in batches to ensure the best browsing. If the pieces crowd the skillet, cook them in batches to ensure the best browning.