This hearty Gratin of Steak Slices & Mushrooms is a comforting weeknight dinner that balances rich beef with earthy mushrooms. Thin slices of flank steak are layered with a aromatic mixture of finely chopped mushrooms, garlic, shallots, and fresh herbs like thyme and parsley. The dish is bound together with fresh bread crumbs and baked until golden and bubbly. The red wine drizzle adds a subtle depth of flavor, while the olive oil ensures a crisp, satisfying top. It’s an elegant yet simple meal that serves three perfectly, offering a warm, home-style experience without excessive fuss or complex techniques.
Gratin Of Steak Slices & Mushrooms
Description
This hearty Gratin of Steak Slices & Mushrooms is a comforting weeknight dinner that balances rich beef with earthy mushrooms. Thin slices of flank steak are layered with a aromatic mixture of finely chopped mushrooms, garlic, shallots, and fresh herbs like thyme and parsley. The dish is bound together with fresh bread crumbs and baked until golden and bubbly. The red wine drizzle adds a subtle depth of flavor, while the olive oil ensures a crisp, satisfying top. It&# 226;ÂÂs an elegant yet simple meal that serves three perfectly, offering a warm, home-style experience without excessive fuss or complex techniques.Ingredients
Directions
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
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In a large bowl, combine the finely chopped mushrooms, minced garlic, chopped shallots, fresh parsley, and fresh herbs.
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Mix in 1/2 cup of the fresh bread crumbs, tossing until the vegetables are evenly coated.
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Season the mixture with salt and pepper to taste, then drizzle in 1 tablespoon of olive oil and mix well.
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Lightly rub the bottom of a shallow casserole dish with a small amount of olive oil.
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Distribute half of the mushroom and breadcrumb mixture over the bottom of the casserole, pressing it down into an even layer.
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Lay the thin slices of broiled flank steak in a single layer directly on top of the mushroom mixture.
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Season the steak slices with a pinch of salt and pepper, then drizzle the red wine evenly over the meat.
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Spread the remaining mushroom mixture over the beef slices, covering them completely.
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Top with the remaining bread crumbs and drizzle the rest of the olive oil over the surface.
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Bake uncovered in the preheated oven for 25 minutes, or until the top is golden brown and the filling is hot.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 22.1kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.6mg1%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.9g4%
- Sugars 1.7g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the steak, ensure the flank steak is sliced very thinly against the grain for tenderness. Broiling or searing it briefly before assembling helps lock in flavor and ensures it doesn't dry out during baking.
If using dried herbs instead of fresh, use half the amount called for, as dried herbs are more potent. Thyme and tarragon pair particularly well with beef and mushrooms.
Fresh bread crumbs provide a lighter texture than dry store-bought crumbs. If making your own, toast stale bread in a food processor until fine.
Let the gratin rest for 5-10 minutes after removing it from the oven to allow the layers to set, making it easier to serve neat portions.
