Garlic Butter Mushroom Risotto with Flank Steak

Garlic Butter Mushroom Risotto with Flank Steak

A steakhouse-inspired dinner with a savory garlic & butter finish

There’s something undeniably indulgent about a creamy mushroom risotto paired with perfectly cooked steak. It’s the kind of meal you expect to order at a high-end restaurant — rich, comforting, and deeply satisfying.

This Garlic Butter Mushroom Risotto with Flank Steak brings that same steakhouse experience home, made easier and more flavorful with Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce. Instead of building layers of butter and stock alone, the gravy is folded right into the risotto for a bold, savory finish that elevates every bite.

It’s cozy enough for a quiet night in and impressive enough for guests — without the intimidation factor.

 

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Why Garlic Butter Gravy Works in Risotto

Risotto is all about texture and depth. The savory garlic butter gravy:

• Adds richness without heaviness
  
  

• Enhances umami from the mushrooms
  
  

• Creates a silky, restaurant-style finish
  
  

Stirred in at the end, it brings everything together beautifully.

 

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Garlic Butter Mushroom Risotto with Flank Steak Recipe

Serves: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

 

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Ingredients

For the Flank Steak

• 1½ pounds flank steak
  

• 1 tablespoon olive oil
  

• 1 teaspoon salt
  

• ½ teaspoon black pepper
  

For the Risotto

• 1½ cups arborio rice
  

• 4–5 cups warm chicken or vegetable broth
  

• 1 tablespoon olive oil or butter
  

• 1 small shallot or onion, finely diced
  

• 8 ounces mushrooms (cremini or button), sliced
  

• ½ cup dry white wine
  

• ¾ to 1 cup Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce
  

• ¼ cup grated Parmesan cheese
  

• Black pepper to taste
  
  

For Garnish

• Fresh parsley or thyme

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Instructions

1. Cook the steak
   Season flank steak with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat.
   Cook steak for 4–5 minutes per side for medium-rare (adjust as needed). Rest for 10 minutes, then slice thinly against the grain.
   
   

2. Start the risotto
   In a saucepan, warm broth over low heat.
   In a separate large pan, heat olive oil or butter over medium heat. Sauté shallot and mushrooms until softened and lightly browned.
   
   

3. Toast the rice
   Stir in arborio rice and cook for 1–2 minutes until lightly toasted.
   
   

4. Deglaze with wine
   Pour in white wine and stir until absorbed.
   
   

5. Build the risotto
   Add warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for 18–22 minutes until rice is creamy and just tender.
   
   

6. Finish with garlic butter gravy
   Stir in Le Sauce & Co. Savory Garlic & Butter Sauce and Parmesan cheese. Season with black pepper to taste.
   
   

7. Serve
   Spoon risotto into bowls and top with sliced flank steak. Garnish with fresh herbs.
   
   

 

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Serving Suggestions

This dish pairs beautifully with:

• A crisp green salad with vinaigrette
  
  

• Roasted asparagus or broccolini
  
  

• A bold red wine like Cabernet Sauvignon or Merlot
  
  

 

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Make It Your Own

• Extra Mushroom Depth: Add porcini or shiitake mushrooms
  
  

• Creamier Finish: Stir in a splash of cream at the end
  
  

• Vegetarian Option: Skip steak and double the mushrooms
  
  

 

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The Takeaway

Garlic Butter Mushroom Risotto with Flank Steak delivers steakhouse-level comfort with weeknight approachability. By folding Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce into the risotto, you get deep, savory flavor with far less effort — and truly impressive results.

Rich. Cozy. Restaurant-worthy. 🍄🥩✨