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- 1 lb flank steak or sirloin, sliced into bite-sized strips - 8 oz cremini or button mushrooms, halved - 4 tablespoons unsalted butter, melted - 4 garlic cloves, finely minced - 1 teaspoon fresh thyme leaves - 1 teaspoon fresh rosemary, finely chopped - Salt and freshly cracked black pepper to taste - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) - Fresh parsley, chopped, for garnish You can swap flank steak for sirloin if you like. Chicken breast or tofu works well if you want a lighter dish. Use any mushrooms you have on hand, like portobello or shiitake. If you are out of fresh herbs, dried thyme and rosemary can work too. Just use less, as they are stronger. For butter, you can use olive oil, but it will change the flavor slightly. When picking steak, look for bright red color and good marbling. This means it has fat, which adds flavor. For mushrooms, check for firmness and no dark spots. Fresh herbs should smell strong and look bright. If buying garlic, choose firm cloves without sprouting. Always try to use fresh ingredients for the best taste. Start by preheating your oven to 400°F (200°C). This step is key for cooking the steak and mushrooms evenly. Line a large baking sheet with parchment paper. This will make cleaning up much easier later. In a big bowl, mix together 4 tablespoons of melted butter, 4 minced garlic cloves, 1 teaspoon of fresh thyme, and 1 teaspoon of chopped rosemary. Add salt and black pepper to taste. If you like spice, toss in 1/2 teaspoon of red pepper flakes. This mixture will coat the steak and mushrooms with rich flavor. Next, add 1 pound of sliced flank steak and 8 ounces of halved mushrooms to the bowl. Gently stir until all pieces are covered in the marinade. Let it sit for 15 to 20 minutes at room temperature. This step helps the flavors soak in. Spread the marinated steak and mushrooms in a single layer on the baking sheet. Drizzle 1 tablespoon of olive oil over them. Place the sheet in the oven and bake for about 15 to 20 minutes. Keep an eye on the steak for your desired doneness. For a crispy finish, turn on the broiler for 2 to 3 minutes at the end. Once done, take the sheet pan out of the oven. Let the steak and mushrooms rest for a few minutes. This helps keep them juicy. Before serving, sprinkle chopped parsley on top for color. You can serve directly from the sheet pan for a rustic look or transfer to a platter for a fancier touch. Enjoy with vibrant steamed green beans or crispy roasted baby potatoes for a complete meal. To cook steak just right, you need a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Remove the steak from the oven slightly before it reaches the target temp. It will continue cooking while it rests. Let it sit for about five minutes. This helps keep the juices inside, making it tender and juicy. For mushrooms, you want them golden and soft. Spread them evenly on the pan. Don’t overcrowd them; this helps them brown nicely. You can also sauté them in a pan before adding them to the sheet. This step adds extra flavor. If you want a bit of crunch, finish them under the broiler for a minute. Cleanup can be a breeze! Use parchment paper to line your baking sheet. This keeps food from sticking. After cooking, let the pan cool slightly. Then, simply toss the parchment and wash the pan. If there are any stuck bits, soak the pan in warm soapy water. This makes scrubbing easier. {{image_4}} You can swap the steak for chicken or pork. Chicken thighs work well here for juicy bites. Pork tenderloin is another great choice. Just cut it into strips, like the steak. Adjust the cooking time based on your protein. Chicken may need a bit longer to cook, while pork cooks fast. Try using hearty vegetables instead of meat. Cauliflower or eggplant can take on the marinade well. Slice them into bite-sized pieces. You can also add chickpeas for protein. The mushrooms can stay for added flavor. Roast the mix until tender and golden. Mix up the herbs to keep it fresh. Basil or oregano can add a nice twist. For a smoky flavor, try smoked paprika. You can also add cumin for warmth. Experiment with what you love. Always taste as you go to find your perfect blend. After you enjoy your meal, let the leftovers cool. Place the steak and mushrooms in an airtight container. You can keep them in the fridge for up to 3 days. If you want to keep them longer, consider freezing them. When you’re ready to eat again, the best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes or until warm. You can also use a microwave, but keep an eye on it to avoid overcooking. To freeze your dish, make sure it cools completely first. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight before reheating. This way, you can enjoy your tasty steak and mushrooms any time! Yes, you can prepare this recipe ahead of time. Marinate the steak and mushrooms for up to 24 hours in the fridge. This time helps the flavors soak in. When you're ready to cook, just take them out and let them sit for about 15 minutes before baking. This will help them cook evenly. Some great sides include: - Steamed green beans - Crispy roasted baby potatoes - Fresh salad with a light dressing - Garlic bread These options add color and flavor to your meal. They also balance the richness of the steak and mushrooms. To add heat, include red pepper flakes in the marinade. Start with 1/2 teaspoon for a mild kick. You can increase this amount if you like more spice. You can also add sliced jalapeños or a dash of hot sauce before baking. Flank steak or sirloin works best for this dish. Both are flavorful and tender when cooked right. Flank steak is leaner, while sirloin has a bit more fat, giving it extra flavor. You can also use ribeye for a richer taste, but it may change the cooking time. This post covered key tips to make delicious Sheet Pan Garlic Butter Steak and Mushrooms. You learned about selecting fresh ingredients, step-by-step cooking methods, and helpful tricks. Remember, you can try various proteins and spice mixes. Store your leftovers wisely to enjoy later. Whether you’re new to cooking or an expert, these ideas can elevate your meals. Enjoy your time in the kitchen and make it fun!

Sheet Pan Garlic Butter Steak and Mushrooms

Indulge in a delicious and easy dinner with this Sheet Pan Garlic Butter Steak and Mushrooms recipe! This one-pan meal is bursting with flavor, combining tender steak strips and juicy mushrooms, perfectly marinated in garlic butter and herbs. With just 40 minutes from prep to plate, it's ideal for busy weeknights. Click through to discover the full recipe and tips for a mouthwatering feast that your family will love!
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Ingredients
  

1 lb flank steak or sirloin, sliced into bite-sized strips

8 oz cremini or button mushrooms, halved

4 tablespoons unsalted butter, melted

4 garlic cloves, finely minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, finely chopped

Salt and freshly cracked black pepper to taste

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). For easy cleanup later, line a large baking sheet with parchment paper.

    In a spacious mixing bowl, whisk together the melted butter, minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes (if you prefer some heat). This mixture will serve as a flavorful marinade.

      Add the steak strips and halved mushrooms into the bowl, mixing gently until everything is generously coated with the garlic butter marinade. Allow it to marinate for 15-20 minutes at room temperature for optimal flavor absorption.

        Once marinated, spread the steak and mushrooms out in a single layer on the lined baking sheet. Drizzle the olive oil over the top, enhancing the dish's richness.

          Place the baking sheet in the oven and bake for approximately 15-20 minutes, or until the steak reaches your desired level of doneness and the mushrooms are tender. For an extra crispy exterior, feel free to switch to the broiler for an additional 2-3 minutes at the end.

            After baking, remove the sheet pan from the oven and allow the steak and mushrooms to rest for a few minutes to lock in the juices.

              Before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness. You may serve directly from the baking sheet for a charming farmhouse style, or elegantly transfer to a serving platter.

                Prep Time: 20 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Enhance the meal with a side of vibrant steamed green beans or crispy roasted baby potatoes, and add lemon wedges on the side for a zesty burst of flavor. This combination not only provides visual appeal but also creates a delightful medley of tastes.