Stovetop Flat Iron Steak with Savory Mushroom–Onion Pan Sauce + Roasted Carrots

A fast, cozy steak dinner that feels like a bistro plate: tender beef with a glossy mushroom pan sauce and roasted winter carrots. It’s rich, savory, and weeknight-realistic (no fussy reductions).

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Ingredients

Choice Flat Iron Beef Steak (sale) ~12–14 oz steak (for 2) $13.99/lb
Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
Organic Jumbo Sweet or Yellow Onion (in season) 1 small, finely sliced $2.79/lb (sweet) or $2.19/lb (yellow)
Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
Simple Truth Organic® Whole Carrots Bag (in season) ~3/4 lb carrots, cut into sticks $3.29
Olive oil 2 tbsp, divided
Butter 1 tbsp (optional but recommended)
Beef stock or water 1/2 cup
Dijon mustard 1 tsp
Worcestershire sauce (optional) 1 tsp
Salt + black pepper to taste
Dried thyme (or Italian seasoning) 1/2 tsp

Instructions

Prep: heat oven to 425°F. Pat steak dry; season generously with salt and pepper. Slice mushrooms and onion; mince garlic.
Roast carrots: toss carrot sticks with 1 tbsp olive oil, salt, pepper, and a pinch of thyme. Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
Sear steak (stove): heat a heavy skillet over medium-high with a thin film of oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move to a plate to rest.
Build the pan sauce: lower heat to medium. Add remaining 1 tbsp olive oil to the same skillet. Sauté onion 2 minutes, then add mushrooms and a pinch of salt; cook 6–8 minutes until deeply browned. Stir in garlic for 30 seconds.
Deglaze & finish: add stock (or water), scraping up browned bits. Stir in Dijon and Worcestershire. Simmer 2–3 minutes until lightly saucy; swirl in butter if using. Taste for salt/pepper.
Serve: slice steak against the grain. Spoon mushroom-onion sauce over the steak with roasted carrots on the side.

Health notes: ~700–850 calories per serving (depends on steak size and butter). Healthiness: High-protein; add extra veg by roasting a second tray of broccoli/cauliflower if you want.

Drink pairing: Wine: Pinot Noir or a medium-bodied Cabernet. If you’re in the Southeast, look for a North Carolina Pinot Noir or a Virginia Cabernet Franc.

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