Pan-Seared Flank Steak with Mushroom Sauce and Mashed Potatoes
This pan-seared flank steak features a honey-soy marinade that tenderizes the meat while adding savory-sweet depth. The accompanying mushroom sauce transforms the pan drippings into a rich, umami-packed accompaniment with balsamic vinegar adding brightness. Perfect for weeknight dinners or casual entertaining, this complete meal pairs the perfectly cooked medium-rare steak with creamy mashed potatoes. The key to success lies in proper marinating time and allowing the steak to rest, ensuring maximum tenderness and flavor absorption.
Ingredients
- 12 ounce Mashed Potatoes
- 1 pound Flank Steak
- 1 tablespoon Soy Sauce
- ½ Lemon
- 1 teaspoon Honey
- 2 tablespoon Neutral Oil
- 4 sprig Fresh Thyme(optional)
- 2 tablespoon Butter
- 1 clove Garlic
- 8 ounce Button MushroomCremini or Baby Bella1:1umami
Similar earthy flavor
- ¼ teaspoon Freshly Ground Black Pepper
- ½ tablespoon All-Purpose Flour
- ½ cup Beef Broth
- ½ tablespoon Balsamic Vinegar
Instructions
- 1
Combine honey, oil, soy sauce, and lemon in a small bowl
- 2
Poke holes in both sides of flank steak with a fork and brush with marinade
- 3
Cover and marinate steak for 30 minutes, reserving marinade
- 4
Pat steak dry and heat cast-iron skillet over medium-high heat with oil
- 5
Sear steak for 3-4 minutes per side until 130°F for medium-rare
- 6
Transfer steak to tray, cover with foil, and rest for 5-10 minutes
- 7
Add butter to same pan over medium-high heat
- 8
Add mushrooms and cook until softened and browned, 2-3 minutes
- 9
Season mushrooms with black pepper
- 10
Reduce heat to medium and add flour, stirring to coat mushrooms
- 11
Add remaining marinade, beef broth, balsamic vinegar, lemon, and garlic
- 12
Cook for 2-3 minutes until sauce thickens
- 13
Slice steak against the grain and pour sauce over top
- 14
Garnish with fresh thyme and serve with mashed potatoes
Tips
Poking holes in the steak helps the marinade penetrate deeper for more flavor
Let the steak rest after cooking to redistribute juices and ensure tenderness
Use the pan drippings for the mushroom sauce to maximize flavor
Good to Know
Refrigerate cooked steak and sauce separately for up to 3 days
Marinate steak up to 24 hours in advance for deeper flavor
Serve immediately while steak is warm and sauce is hot
Common Mistakes
Don't skip the resting period or juices will run out when sliced
Avoid overcooking the mushrooms or they'll become rubbery
Substitutions
Similar earthy flavor
FAQ
Can I use a different cut of steak?
Yes, skirt steak or hanger steak work well with similar cooking times. Adjust thickness and cooking time accordingly for best results.
What if I don't have a cast-iron skillet?
A heavy-bottomed stainless steel pan works well. Avoid non-stick pans as they won't develop the proper sear and fond for the sauce.
How long will the leftovers keep?
Store steak and sauce separately in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.