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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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Seared Steak with Roasted Mushrooms and Spinach Salad

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


  1. 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.

  2. In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.

  3. 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.

  4. 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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