Steak with Mushroom Sauce and Roasted Artichokes
artichokes, stems and tips removed
1 tbsp. olive oil
1 tbsp. lemon juice
cloves garlic, minced
STEAK AND SAUCE:
1 tbsp. olive oil, divided
lean flank steak
1/4 tsp. ground black pepper
cremini mushrooms, thinly sliced
3/4 c. dry red wine
1/4 c. balsamic vinegar
2 tbsp. low-sodium beef broth
2 tsp. chopped fresh thyme or 2/3 teaspoon dried
1 tbsp. finely chopped fresh rosemary or 1 teaspoon dried
- To make the artichokes: Preheat the oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray. Place the artichokes on the baking sheet and drizzle with the oil and lemon juice. Sprinkle with the garlic. Bake for 1 hour, or until fork-tender and lightly golden.
- To make the steak and sauce: After 30 minutes, in a large nonstick griddle or skillet, heat 1/2 tablespoon of the oil over medium heat. Season the steak with the salt and pepper. Cook the steak on the griddle, turning once, for 10 minutes, or until a thermometer inserted in the center registers 145F for medium-rare. Transfer the steak to a plate and cover.
- In the same skillet, heat the remaining oil over medium-high heat. Add the mushrooms and cook for 3 minutes, or until golden brown. Add the wine, vinegar, and broth, stirring constantly, and bring to a boil. Reduce the heat to medium low, add the thyme and rosemary, and simmer for 10 minutes, or until the sauce reduces and thickens, stirring occasionally.
- On a clean cutting board, slice the steak into 1/2" slices and divide among 4 serving plates. Top with the sauce and serve with the artichokes.
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Date: 03.12.2018, 13:17 / Views: 52565