Savory Flank Steak and Mushroom Rice Skillet

Slice 1 pound of flank steak against the grain into thin strips, about 1/4 inch thick.

In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the steak strips and let marinate while preparing other ingredients.

Clean and slice 12 ounces of mushrooms. Dice 1 medium red onion and mince 3 cloves of garlic.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the marinated steak strips and cook for 2-3 minutes until browned but still slightly pink inside. Remove steak and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil. Add diced onion and cook for 2 minutes until softened.

Add minced garlic and sliced mushrooms, cooking for 4-5 minutes until mushrooms are golden brown and have released their moisture.

Stir in 1 cup basmati rice, 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Add 1 tablespoon soy sauce and 2 cups beef broth. Bring to a simmer.

Cover the skillet and reduce heat to low. Cook for 15 minutes or until rice is tender and liquid is absorbed.

Preheat oven to 375°F (190°C).

Stir in the cooked steak strips and 2 cups of spinach until spinach is just wilted.

Sprinkle 1/2 cup blue cheese crumbles over the top and transfer to the oven.

Bake uncovered for 5 minutes until cheese is melted and slightly golden.

Remove from oven and let stand for 5 minutes before serving.