Mushroom-Blue Cheese Flank Steak
Roasted Carrots and Green Beans
Ingredients
- ½ lb flank steak, trimmed
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced cremini mushrooms
- 1 shallot, chopped
- 1 clove garlic, minced
- ¼ cup gluten-free beef broth
- ¼ cup heavy cream
- ¼ cup crumbled blue cheese
Instructions
- Sprinkle steak lightly with salt and pepper. Cook in 1 tsp hot oil in a large cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Let stand 5 minutes.
- Meanwhile, cook mushrooms, shallot, and garlic in 2 tsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned.
- Reduce heat to medium. Stir in broth, cream, and blue cheese; cook 2 to 3 minutes or until thickened. Serve sauce with steak.
Side Dish Ingredients
- 1 (12-oz) pkg crinkle-cut carrots
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- ¾ lb green beans, trimmed (or use frozen)
Side Dish Instructions
- Preheat oven to 425°F. Toss carrots, oil, and desired amount of salt and pepper on a large greased rimmed baking sheet; spread in a single layer.
- Bake 15 minutes or until tender; toss with parsley.
- Meanwhile, steam green beans in a steamer basket over simmering water 5 minutes or until tender. Season with salt and pepper to taste.
Gluten Free Meal Plan
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