Flank Steak With Merlot Mushrooms and Pearl Onions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs flank steaks |
salt and pepper |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1 tablespoon olive oil |
2 cups white pearl onions |
2 cups cremini mushrooms, sliced |
1 teaspoon dried thyme |
1 cup merlot or 1 cup dry red wine |
Directions:
1. Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
2. While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
3. Add mushrooms and cook 3 minutes, until mushrooms soften.
4. Add thyme and cook 1 minute, until fragrant.
5. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
6. Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.
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