Seared Steak with Roasted Mushrooms and Spinach Salad
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
- Total Time:
- Servings: 4
- Yield: Serves 4
Source: Everyday Food, December 2008
- 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
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 Tostadas, 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.