Careme

Ingredients

• Choice Boneless Flank Steak 12 to 14 oz 13.99
• Broccoli Crown 1 lb, cut into florets 2.49
• NatureSweet Glorys Cherry Tomatoes, 10 oz 10 oz 4.19
• Kroger® Sliced Baby Bella Mushrooms 8 oz 8 oz 2.50
• Jumbo Red Onions 1/2 onion, thinly sliced 1.09
• Garlic 3 cloves, minced 0.69
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 2 tablespoons
• Red wine vinegar 1 tablespoon
• Beef broth 1/2 cup 0.89
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound broccoli florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 18 to 20 minutes until browned at the edges.
2. Pat 12 to 14 ounces flank steak dry and season generously with salt and black pepper. Let it sit at room temperature while the broccoli starts roasting.
3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the flank steak for 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board to rest.
4. Reduce heat to medium. In the same skillet, add the sliced red onion and 8 ounces mushrooms. Cook 4 minutes until softened and browned.
5. Add 3 minced garlic cloves and cook 30 seconds. Add 10 ounces cherry tomatoes and cook 2 to 3 minutes until they begin to burst.
6. Pour in 1/2 cup beef broth and 1 tablespoon red wine vinegar. Simmer 2 to 3 minutes, scraping up browned bits, until slightly reduced. Stir in chopped parsley.
7. Slice the rested steak thinly against the grain. Serve with the roasted broccoli and spoon the warm tomato-mushroom pan sauce over the steak.