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Gallery Seared Steak with Roasted Mushrooms and Spinach Salad Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 2 pounds white mushrooms, trimmed and quartered 4 garlic cloves, thinly sliced 5 tablespoons olive oil Coarse salt and ground pepper 1 tablespoon paprika 1 teaspoon dried oregano 1/2 teaspoon red-pepper flakes 2 flank steaks (1 1/2 pounds each) 2 tablespoons balsamic vinegar 10 ounces baby spinach
Gallery Seared Steak with Roasted Mushrooms and Spinach Salad
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Gallery
Seared Steak with Roasted Mushrooms and Spinach Salad
Seared Steak with Roasted Mushrooms and Spinach Salad
Seared Steak with Roasted Mushrooms and Spinach Salad
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 4
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 2 pounds white mushrooms, trimmed and quartered 4 garlic cloves, thinly sliced 5 tablespoons olive oil Coarse salt and ground pepper 1 tablespoon paprika 1 teaspoon dried oregano 1/2 teaspoon red-pepper flakes 2 flank steaks (1 1/2 pounds each) 2 tablespoons balsamic vinegar 10 ounces baby spinach
Directions
Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
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All Reviews for Seared Steak with Roasted Mushrooms and Spinach Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Steak with Roasted Mushrooms and Spinach Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
