Seared Steaks & Mushroom Pan Sauce with Oven Fries & Arugula Salad

Seared Steaks & Mushroom Pan Sauce

with Oven Fries & Arugula Salad

40 MIN
+$1.99/serving 2 Servings
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    From the Test Kitchen

    In this dish, you’ll make a rich, earthy pan sauce featuring white vinegar, mushrooms, shallot, butter, and the reserved fond from our steaks. It's all complete with a side of tender oven fries and a crisp, refreshing arugula salad.
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    Dietary Information

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    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Mushroom Pan Sauce with Oven Fries & Arugula Salad
    Title
    • 2 Flank Steaks
    • ¾ lb Potatoes
    • 4 oz Mushrooms
    • 1 Shallot
    • 2 oz Arugula
    • ½ oz Salted Butter
    • 2 Tbsps White Balsamic Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Halve, peel, and thinly slice the shallot. Thinly slice the mushrooms.

    Make the oven fries
    2 Make the oven fries

    Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the pan sauce
    4 Make the pan sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    In a large bowl, whisk together the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and salad. Top the steaks with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Halve, peel, and thinly slice the shallot. Thinly slice the mushrooms.

    2 Make the oven fries

    Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the oven fries
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Make the pan sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Make the pan sauce
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    In a large bowl, whisk together the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and salad. Top the steaks with the pan sauce. Enjoy!

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