This savory Flank Steak with Roasted Grapes and Mushrooms by Giada is prepared using flank steak, wild mushrooms, red grapes, dry sherry, and thyme. This hearty Flank Steak with Roasted Grapes and Mushrooms recipe is a dinner that takes about 50 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 3 tbsp of olive oil
• 1½ to 1¾-pound flank steak
• 2 tsp of kosher salt
• ¾ pound of assorted wild mushrooms (royal trumpets, cremini), sliced ¼ inch thick
• 2 shallots, finely chopped
• ½ cup of dry sherry
• 1 cup of seedless red grapes, halved
• ½ cup of beef stock
• ½ tsp of fresh thyme leaves, chopped
• 2 tbsp (¼ stick) of unsalted butter

How To Make Giada Flank Steak With Roasted Grapes and Mushrooms

1. Preheat your oven to 400°F, so it’s ready by the time the steak needs to roast.
2. Heat 1 tbsp of olive oil in a large skillet over high heat. Season the steak with 1½ tsp of salt evenly on both sides. Place the steak in the hot skillet and sear it without moving for 5 minutes until it gets a deep golden brown crust.
3. Flip the steak using tongs and sear the other side for about 3 more minutes to get that beautiful color. Once both sides are seared, transfer the steak to a baking sheet and roast in the oven for 10 to 12 minutes, until an instant-read thermometer shows 125°F in the thickest part.
4. Remove the steak from the oven and let it rest on a cutting board for at least 10 minutes. Letting it rest allows the juices to redistribute throughout the steak, making it more flavorful.
5. While the steak is resting, heat the remaining 2 tbsp of olive oil in the same skillet over medium-high heat. Add the mushrooms and season them with ¼ tsp of salt. Cook the mushrooms, stirring occasionally, for about 8 minutes until they turn deep golden brown.
6. Add the finely chopped shallots and the remaining ¼ tsp of salt to the mushrooms. Continue cooking for another 2 minutes, stirring often. Then, stir in the dry sherry, scraping up any browned bits from the bottom of the skillet. Let the sherry reduce by half, which should take about 2 to 3 minutes.
7. Add the halved grapes, beef stock, and chopped thyme to the skillet and cook for an additional 2 minutes. Stir in the butter and swirl the pan until the sauce comes together, creating a rich, velvety texture. Slice the steak against the grain into ⅓-inch thick slices. Fan the slices on a serving platter, and spoon the mushroom mixture over the steak.

Recipe Tips

• Add some garlic: If you love a bit more punch, add minced garlic to the mushrooms while cooking. It gives the dish an extra depth that I personally enjoy in savory meals.
• Swap the beef stock: If you’re out of beef stock, chicken stock works too. The flavor will be lighter but still complement the other ingredients well. I’ve tried it, and it works!
• Try balsamic vinegar: A splash of balsamic vinegar can replace the dry sherry if you prefer a tangier taste. I once ran out of sherry and balsamic gave it a nice twist.
• Rest the steak longer: If you have the time, rest the steak for 15 minutes instead of 10. The extra time really lets the juices settle, keeping the meat tender and flavorful.
• Use different mushrooms: Don’t have wild mushrooms? Button mushrooms or shiitake work just as well. I once mixed both when I couldn’t find wild, and the result was fantastic.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Make-Ahead Cioppino
• Giada Sweet Potato Gnocchi with Maple Brown Butter
• Giada De Laurentiis Basic Risotto