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Flank Steak with Mushroom Butter
Preparation
10 minutes
Cooking time
30 minutes
Servings
2 servings
Ingredients
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- 2 flank steak
- 500 g red baby potatoes
- 1 carrots
- 15 ml steak spices
- 0.5 unit chives
- 2 garlic cloves
- 0.5 unit thyme
- 15 ml Worcestershire sauce
- 120 g white mushrooms
- Cooking oil
- Salt and pepper
- Butter
Preparation
- Preheat the oven to 218 °C (425 °F).
- Cut the potatoes and carrot into pieces.
- Finely chop the garlic.
- Mince the chives and the mushrooms.
- Mix the potatoes with the carrot, half the garlic, the thyme, a drizzle of oil, salt and pepper.
- Place on a baking sheet covered with aluminum foil.
- Bake in the oven for 23-26 minutes.
- Heat a drizzle of oil in a pan over medium-high heat.
- Cook the mushrooms 4-5 minutes until browned.
- Add salt and pepper.
- Add the Worcestershire sauce.
- Cook 1-2 minutes until almost completely evaporated.
- Add 4 tablespoons of butter.
- Mix over low heat until melted.
- Remove from the pan.
- Cover the flank steak with the spices.
- Heat a drizzle of oil in a pan over medium-high heat.
- Cook the flank steak 2-3 minutes on each side.
- Turn off the heat.
- Cover 2-3 minutes.
- Let the meat rest for a few minutes before slicing it against the grain.
