Rosemary and Red Wine Flank Steak with Mushrooms

Recipe

Rosemary and Red Wine Flank Steak with Mushrooms

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3 out of 5 stars
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3 ratings

Recipe Data

4
Servings
15min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¼ c. red wine vinegar
    ¼ c. Hy-Vee light Worcestershire sauce
    2 tsp. Hy-Vee dried rosemary, divided
    ½ tsp. Hy-Vee garlic powder, divided
    1 lbs. lean flank steak
    1 tbsp. Hy-Vee Select olive oil
    6 c. sliced white mushrooms
    ¼ tsp. Hy-Vee salt

    Directions

    1. In a resealable plastic bag, combine red wine vinegar, Worcestershire sauce, 1 teaspoon dried rosemary and 1/4 teaspoon garlic powder.
    2. Using a sharp knife, score the surface of the meat with shallow diagonal cuts across the grain 1 inch apart. Place meat in bag with marinade and marinate in refrigerator for 1 hour.
    3. Heat oil in a large skillet over medium heat. Remove meat from marinade and place in pan. Discard marinade. Cook meat for 7 to 8 minutes on each side or until it reaches desired doneness. Let meat rest for at least 5 minutes before serving.
    4. Meanwhile, cook mushrooms, 1 teaspoon rosemary, 1/4 teaspoon garlic powder and salt in a large skillet over medium-high heat for about 10 minutes.
    5. Slice beef at an angle and top with mushrooms.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 70mg
    • Sodium: 380mg
    • Total Carbohydrates: 8g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 8%
    0%
    Iron 20%
    0%
    Calcium 6%