SERVES 4
TOTAL TIME: 45 minutes
We prefer this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines (click here).
|
2 |
tablespoons vegetable oil |
|
1 |
(2-pound) flank steak, trimmed |
|
Salt and pepper |
|
|
10 |
ounces white mushrooms, trimmed and quartered |
|
1 |
red bell pepper, stemmed, seeded, and sliced thin |
|
1 |
onion, halved and sliced thin |
|
2 |
tablespoons tomato paste |
|
¼ |
teaspoon red pepper flakes |
|
¼ |
cup low-sodium chicken broth |
|
1 |
tablespoon Worcestershire sauce |
|
1 |
tablespoon unsalted butter |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes.
2. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 10 minutes. Transfer steak to carving board; tent with aluminum foil and let rest while making topping.
3. Add remaining 1 tablespoon oil, mushrooms, bell pepper, onion, and ¼ teaspoon salt to now-empty skillet, cover, and cook over medium heat until vegetables are softened, about 5 minutes. Uncover, increase heat to medium-high, and cook until vegetables are lightly browned, about 5 minutes.
4. Stir in tomato paste and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Off heat, stir in Worcestershire, butter, and any accumulated meat juices. Season with salt and pepper to taste.
5. Slice steak against grain into thin strips and transfer to platter. Spoon vegetable mixture over top and serve.