Mushroom-Blue Cheese Flank Steak
Sautéed Lemon-Garlic Kale
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 2 lb flank steak, trimmed
- 2 Tbsp olive oil, divided
- 2 (8-oz) pkg sliced cremini mushrooms
- 2 shallots, chopped
- 2 cloves garlic, minced
- ¾ cup low-sodium beef broth
- ¾ cup heavy cream
- ¼ cup crumbled blue cheese
Instructions
- Sprinkle steak lightly with salt and pepper. Cook in 1 Tbsp 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, shallots, and garlic in 1 Tbsp 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 (16-oz) pkg chopped kale
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
Side Dish Instructions
- Cook kale in boiling water to cover in a saucepan 5 minutes or until kale wilts; drain and squeeze dry.
- Cook garlic in hot oil in a Dutch oven over medium heat 1 minute. Add kale and lemon juice; sauté 10 minutes or until kale is tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
92
|
494
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 354 | 181 | 535 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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