Roasted Flank Steak with Mushrooms and Thyme
- 1 flank steak, about 1 1/2 lb. trimmed
- 1 tsp chopped fresh thyme
- 1/4 cup dry red wine
- 3-4 garlic cloves, peeled, sliced
- salt and ground pepper
- 2 Tbsp olive oil for marinade plus 1 Tbsp for a cooking pan
- 1 onion, peeled and cut into 6 wedges
- 2 Tbs. unsalted butter
- 1 lb. mushrooms, sliced
- salt and freshly ground pepper, to taste
Place the steak in a large glass dish. Combine fresh thyme, garlic, salt, ground pepper, oil and red wine, pour over the meat. Cover the dish tightly with plastic wrap. Let the meat stand in the mixture for several hours in the refrigerator, turning occasionally. Remove the steak from the refrigerator 40 minutes before cooking. Bringing the meat to room temperature helps it to cir more evenly.
Preheat the oven to 400F.
Heat a heavy nonstick fry pan over medium-high heat. Add 1 Tbs. of the oil. Remove the stake from the marinade. Put the steak in the pan and sear it, turning once, for 3 to 4 minutes per side or until browned. Spread the marinade over steak and add onions; place pan in oven. Roast at 400° for 10-15 minutes or until desired degree of doneness. Transfer the steak to a carving board and let rest for 10 minutes before slicing.
In a large fry pan over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Season with salt and pepper, and stir to combine.
Cut the steak into thin slices on the diagonal, using a sharp knife. Serve with roasted onions and mushrooms.