Roast Flank Steak
Submitted by mcanee
High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.
YIELD
4 servingsPREP
25 minCOOK
10 minREADY
3 hrsOne oven, two racks, three dishes, all done at the same time.
Baked potatoes go in first. Forty minutes later, garlic-marinated flank steak hits a screaming hot preheated roasting pan on the lower rack while portobello mushrooms rubbed with the same garlic-oil puree go on the upper rack alongside the potatoes.
Twelve cloves of garlic blended smooth with a full cup of olive oil and kosher salt creates a bold, pungent marinade that works on both the steak and the mushrooms. Everything marinates for at least 30 minutes while the oven comes to temperature.
The steak roasts at 500°F (260°C), which is why preheating the roasting pan matters. That searing-hot surface gives you a hard crust the moment the meat hits the pan. Six minutes per side for rare, eight for medium. Rest five minutes, then slice thin against the grain.
Kitchen Tips
- Preheat the roasting pan for a full 10 minutes on the lower rack. This is what sears the steak from below. A cold pan steams the meat.
- Let the steak come to room temperature before roasting. Cold meat cooks unevenly.
- Rest the steak for 5 minutes before slicing. Cutting too soon lets all the juices run out onto the cutting board.
Variations
- Use cremini mushrooms instead of portobellos if you prefer smaller, bite-sized pieces.
- Add a balsamic glaze drizzle over the finished steak and mushrooms for a sweet-tart finish.
- Swap potatoes for sweet potatoes for a naturally sweeter side.
Ingredients
Directions
Place one oven rack on lowest level and one rack on the next level above.
Heat oven to 500 degrees F.
Forty minutes before roasting the steak and mushrooms, use a fork to prick the potatoes once or twice each.
Place them directly on the sides of the upper rack of the oven, allowing enough room for the mushrooms, which will cook on the same rack.
Put the garlic in the blender or food processor with 4 tablespoons of the oil.
Blend until smooth. Scrape down the sides with a rubber spatula.
Add remaining oil and salt and pepper.
Blend until smooth. Put the mushrooms in a 12×8×1½-inch roasting pan.
Using the spatula, scrape out half the garlic mixture into the pan.
Rub the purée into both sides of each mushrooms cap.
Allow to marinate for at least 30 minutes.
Put steak in shallow container large enough to hold it.
Pour remaining garlic mixture over and rub into both sides of steak.
Let marinate on kitchen counter at least 30 minutes or until meat comes to room temperature.
Before roasting the steak and mushrooms, put a roasting pan on the lower oven rack and preheat for 10 minutes.
Remove pan. Immediately, put the steak with all of its marinade in the pan.
Place on the lower rack, the thickest part of the steak to the rear of the oven.
Place the mushrooms on the upper rack at the same time.
For rare, roast the steak on one side for 6 minutes(for medium, 8 minutes).
Turn the steak and, ushrooms. Roast 6 minutes more.
Remove steak, mushrooms and potatoes from the oven.
Let steak rest about 5 minutes, Slice thinly against the grain.
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