Ingredients for Barbara's Flank Steak Dinner
- 1/2 teaspoon salt, plus more to taste
- 1 pound flank steak
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 cup sliced bell peppers (any color)
- 1 cup sliced mushrooms
- 1/4 cup water
- 1/2 cup frozen corn kernels
- 2 scallions, chopped
- 2 cups cooked rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barbara's Flank Steak Dinner? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barbara's Flank Steak Dinner
- Sprinkle 1/2 teaspoon salt on the bottom of a heavy skillet.
- Heat the skillet over medium-high heat for about 1 minute.
- Add the flank steak (about 1 pound) and cook for 3 minutes per side for medium-rare, or 4-5 minutes per side for a thicker steak. Use a meat thermometer to ensure it reaches your desired internal temperature (130-135°F for medium-rare).
- Remove the steak from the skillet and set aside to rest on a cutting board.
- Season the steak lightly with salt and freshly ground black pepper.
- Set aside for 5-10 minutes to allow the juices to redistribute.
- While the steak rests, add 1 tablespoon of butter to the skillet.
- Add 1 cup sliced bell peppers (any color) and 1 cup sliced mushrooms.
- Sauté over medium heat for 3-4 minutes, until softened.
- Add 1/4 cup water, cover, and cook for about 3 minutes, stirring occasionally.
- Stir in 1/2 cup frozen corn and 2 chopped scallions.
- Cover and cook another 3-4 minutes, or until the corn is tender.
- Uncover and cook for 1-2 minutes to reduce any excess liquid.
- Thinly slice the rested steak across the grain at a 45-degree angle.
- Serve the cooked rice (about 2 cups cooked) on a plate or in a wide bowl.
- Top with the sauteed vegetables.
- Arrange the sliced steak over the vegetables.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
29g
Fat
63g
Carbs
42g
