Flank Steak With Merlot Mushrooms And Pearl Onions Over Toasted Polenta
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
35
Sweetness
47
Sourness
50
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat
2
Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder
3
Place steaks on hot pan and cook 5 minutes per side for medium meat
4
Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices
5
While the steaks are cooking, season both sides of polenta with salt and black pepper
6
Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown
7
While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat
8
Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon
9
Add mushrooms and cook 3 minutes, until mushrooms soften
10
Add thyme and cook 1 minute, until fragrant
11
Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup
12
Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top
13
Reserve remaining steak for sandwiches