Flank Steak with Asparagus and Mushrooms

35 min.
4 Servings
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Get your fix for juicy, tender steak with this flank steak and asparagus recipe. In just 35 minutes, you can enjoy a delicious and satisfying dinner you could find at any fine-dining restaurant — at just a fraction of the price!


  • 1 lb. Market District flank steak
  • ¼ tsp. kosher salt, divided
  • ¼ tsp. ground black pepper, divided
  • 2 bunches asparagus
  • 8 oz. baby bella mushrooms
  • 1 shallot
  • ¼ bunch of thyme
  • 2 tsp. Market District extra virgin olive oil, divided
  • ½ cup Giant Eagle roasted red pepper strips, drained
  • 2 Tbsp. Giant Eagle Worcestershire sauce
  • 1 cup Kitchen Basics® chicken broth


  Prep Time: 15 min. • Cook Time: 20 min.

Preheat oven to 425°F. Cut flank steak into 4 even pieces. Season with a pinch of salt and pepper. Trim the ends off the asparagus. Slice the mushrooms. Peel and thinly slice the shallot. Separate thyme leaves from stems.

Place asparagus on a non-stick or foil lined sheet tray and toss with 1 teaspoon of olive oil and a pinch of salt and pepper. Bake for 12-14 minutes. Remove from oven and toss with roasted red peppers.

Heat 1 teaspoon of oil in frying pan on medium heat. Once heated, add in the steaks. Cook for 5 minutes and then flip. Cook for another 5 minutes and remove steaks from the pan.* Add the shallots and mushrooms to the pan. Cook for 4-5 minutes or until mushrooms are browned. Deglaze with the Worcestershire sauce and chicken broth. Lower heat to low and cook for another 2 minutes.

Serve steaks on a bed of asparagus and spoon mushroom sauce on top. Garnish with fresh thyme leaves and enjoy.

*For food safety, cook beef to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 250, Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 70mg, Sodium 430mg, Total Carbohydrate 11g, Fiber 4g, Sugars 4g, Protein 28g

Dietitian Pick, Diabetes Appropriate

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.