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    You are in: Home / Recipes / Panfried Flank Steak With Mushroom Ragout Recipe
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    Panfried Flank Steak With Mushroom Ragout

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Queen uh Cuisine's Note:

    Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout. Enjoy :)

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Put oven rack in middle position and preheat oven to 200°F
    2. 2
      Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
    3. 3
      Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak).
    4. 4
      Transfer to a baking pan and keep warm in oven while making ragout.
    5. 5
      Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds.
    6. 6
      Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes.
    7. 7
      Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
    8. 8
      Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

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    Nutritional Facts for Panfried Flank Steak With Mushroom Ragout

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.3
     
    Calories from Fat 222
    52%
    Total Fat 24.7 g
    38%
    Saturated Fat 7.3 g
    36%
    Cholesterol 69.7 mg
    23%
    Sodium 1039.6 mg
    43%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.4 g
    21%
    Protein 40.2 g
    80%

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