Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 pound $7.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 pounds $3.99
• Kroger® Sliced Baby Bella Mushrooms BIG DEAL! 12 ounces $6.00
• Parsley 1 bunch, chopped $1.69
• Garlic 3 cloves, minced $1.50
• Fresh Organic Lemon - Each 1/2 lemon, juiced $1.69
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, plus more to taste
• Black pepper 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Bring the flank steak out of the refrigerator so it starts to lose its chill while you prep the rest.
2. Halve 1.5 pounds petite fingerling potatoes lengthwise. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them cut side down on a sheet pan and roast for 25 to 30 minutes, turning once, until browned on the edges and tender in the center.
3. Pat 1 pound flank steak dry very well. Season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Chop 1 bunch parsley. Mince 3 garlic cloves. In a small bowl, mix half the chopped parsley with 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice from 1/2 lemon, and 1 tablespoon olive oil to make a quick herb finish.
5. Heat a heavy skillet over medium-high heat until very hot. Add the remaining 1 tablespoon olive oil. Sear the 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, adjusting slightly for thickness.
6. Transfer the steak to a cutting board and rest it at least 8 minutes so the juices stay in the meat.
7. Lower the skillet heat to medium. Add 1 tablespoon butter, the remaining 2 minced garlic cloves, and 12 ounces sliced baby bella mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid cooks off, and they become deeply browned and glossy. Season with a pinch of salt and pepper.
8. When the potatoes are done, transfer them to a bowl and toss with a spoonful of the parsley-lemon mixture for brightness.
9. Slice the rested flank steak thinly against the grain. Spoon a bed of roasted potatoes onto each plate, add a pile of browned mushrooms to the side, and fan the steak slices over the potatoes. Drizzle the remaining parsley-garlic dressing over the steak for contrast and shine.
10. Serve immediately while the mushrooms are hot and the steak is juicy. Pair with Cabernet Sauvignon or Merlot.