Roasted Garlic Peppercorn Flank Steak with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2# Flank Steak1 pkg McCormick Grill Mates Garlic & Peppercorn Marinade1/4 cup Canola Oil1/4 cup Water2 Tbs Tarragon Vinegar1/2 cup College Inn Fat Free Lower Sodium Chicken Broth12 oz fresh mushrooms, slicedItalian Flat Leaf Parsley for garnish, if desired
Prepare the Marinade according to package directions using the oil, water, and vinegar in a large ziploc bag. Pierce the meat all over with a very sharp knife tip, and marinate at least 20", flipping over the bag every 10" or so. Meanwhile heat the cast iron skillet over medium heat plus pre-heat the oven to 400 degrees. Spray with Pam grilling spray, sprinkle the mushrooms with any desired spices, and cook for about 10-15", stirring once. Remove and set aside. Drain as much liquid as possible from the steak, reserving the marinade. Pan sear the steak 2 minutes per side. Add the remaining marinade, chicken broth, and mushrooms all around the sides of the steak. Roast the steak for 7-10 mins. Remove, and cover loosely with foil for 10 mins before slicing across the grain. Serve with pan juices and mushrooms. Sprinkle with parsley.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CARRIESCARATS.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CARRIESCARATS.
Nutritional Info Amount Per Serving
- Calories: 271.3
- Total Fat: 17.6 g
- Cholesterol: 54.3 mg
- Sodium: 798.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.6 g
- Protein: 23.7 g
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