This sauce was delicious. Sadly the steak wasn’t the best cut, but we plan to make the recipe again soon with a better piece of meat. Make sure you get a nice lean flank steak and not some cheapo broiler that’s better for tacos or stews, like we did.
Flank Steak with Marsala Mushroom Sauce
- 2-3 pound flank steak
- 1/2 large onion, sliced thin (about a cup)
- 8 ounces white mushrooms such as button, baby bella or cremini
- 1 tbsp olive oil
- 1/4 cup marsala
Season each side of the steak with salt and pepper. Over medium heat, heat olive oil in a large skillet that can go in the oven. Quickly sear the meat on each side and then remove meat. Place on a large plate and tent with foil. In the skillet, saute the onions until tender and golden, about 10 minutes. Add mushrooms and saute until water releases and the mushrooms are tender. Season with salt and pepper and add marsala, lower the heat to a simmer and cook until thick. Return the meat to the pan and then put in the oven and cook at 365 until done, about five minutes.