flank steak with merlot mushrooms and pearl onions over toasted polenta
Author of this recipe: Jerrie Lord
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Flank steak with merlot mushrooms & pearl onions served over toasted polenta. A delicious, hearty meal packed with flavor! #flanksteak #mushrooms #onions #polenta #deliciousmeal
Follow these simple steps to make a delicious flank steak with merlot mushrooms and pearl onions over toasted polenta. This meal is perfect for a romantic dinner or as an appetizer for guests.
Ingredients:
- 1 lb flank steak
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, sliced
- 8 oz pearl onions, sliced
- 2 cups merlot mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 4 cups chicken broth
- 1 cup uncooked polenta
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the flank steak with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 4 minutes on each side until browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, add sliced onions and cook for 5 minutes until caramelized. Add pearl onions and cook for an additional 2-3 minutes.
5. Add merlot mushrooms and minced garlic to the skillet. Cook for another 3-4 minutes until the mushrooms are tender.
6. Melt butter in a separate saucepan over medium heat. Add chicken broth and stir well. Bring to a simmer and cook for 10-12 minutes until reduced by half.
7. In a large bowl, mix uncooked polenta with the chicken broth mixture until fully combined. Spread the polenta mixture onto a baking sheet and bake in the oven for 15-20 minutes until golden brown and crispy.
8. To serve, slice the flank steak thinly against the grain. Place slices on top of the toasted polenta, then layer with caramelized onions, merlot mushrooms, and pearl onions. Enjoy!