Seared Flank Steak with Mushroom Barley Risotto

I made this last night for dinner and oh my it was so yummy and a huge hit with the family. This melt-in-your mouth flank steak is served over smooth mushroom risotto, and will undoubtedly become a weeknight family Fav 

Seared Flank Steak with Mushroom Barley Risotto

What you need2 tbsp Butter2 tbsp Chicken Broth Base3/4 cup Cooking White Wine5 oz Cremini Mushrooms4 Flank Steaks2 French Shallot2 Garlic Clove2 tsp Olive OilFresh Parsley1 1/2 cup Pearled Barley3 cup(s) Water5 oz White Mushroomssalt and pepper to taste

Preheat oven to 400°F

Mince garlic and shallot, then cook in a pot with olive oil over medium heat for two minutes. Add barley and cook for 1 more minute, stirring constantly.

Add broth powder, water and wine, bring to a boil and reduce heat to low. Cover and let cook until barley is al dente, about 30 minutes.

Slice the mushrooms.

10 minutes before the risotto is ready, in an oven-safe pan over high heat, add the butter and sear the steak on all sides, add the mushrooms, and place in the oven for 5 minutes.

Take the pan out of the oven and remove the from the pan, then let sit for 3 minutes before serving. Slice into strips. Add mushrooms to the barley mix and mix well. Spoon the risotto in the bottom of the dishes, top with steak slices and sprinkle with parsley leaves. Season to taste with salt and pepper.

Enjoy

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Lisa Walker

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