Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 12 oz (save remaining 4 oz for lunch wraps) $12.99 sale (1 lb)
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or any sliced mushrooms) 8 oz $4.79 (8 oz)
• Garlic (or Kroger® Whole Garlic Bulbs) 3 cloves, thin-sliced $1.50 each (garlic)
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb)
• Organic Parsley (or Parsley) 2 Tbsp chopped $2.49 each (Italian parsley) or $1.69 (parsley)
• Pasta (spaghetti/penne) 6 oz dry (for 2 adults + small kid servings)
• Olive oil 1 1/2 Tbsp
• Butter 1 Tbsp (optional but helps sauce)
• Salt & black pepper to taste
• Optional: red pepper flakes pinch

Instructions

1. Bring a large pot of salted water to a boil. Cook 6 oz dry pasta until al dente. Reserve 1 cup pasta water, then drain.
2. Sear steak: pat 12 oz flank steak dry. Season generously with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over high heat. Sear 3–4 minutes per side (medium-rare to medium). Transfer to a board to rest 8 minutes.
3. Cook mushrooms: in the same skillet over medium-high, add 1/2 Tbsp olive oil if dry. Add 8 oz mushrooms and cook 5–7 minutes until browned. Add sliced garlic and cook 30 seconds.
4. Make pan sauce: add lemon zest, 2 Tbsp lemon juice, 1 Tbsp butter (optional), and 1/3 cup reserved pasta water. Simmer 30–60 seconds until lightly glossy. Taste and adjust salt/pepper (and optional pepper flakes).
5. Toss pasta: add drained pasta to skillet and toss, adding more pasta water a splash at a time until saucy but not watery. Stir in chopped parsley.
6. Slice steak: slice steak thinly against the grain.
7. Serve: divide pasta between 2 adult bowls and top with sliced steak. For kids, serve steak slices plain (protein stands on its own) and give buttered/olive-oil noodles separately if preferred.