Panfried Flank Steak with Mushroom Ragoût

Directions

1. 1
   Put oven rack in middle position and preheat oven to 200°F.
2. 2
   Pat steak dry.
3. 3
   Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
4. 4
   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak).
5. 5
   Transfer to a baking pan and keep warm in oven while making ragout.
6. 6
   Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds.
7. 7
   Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes.
8. 8
   Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
9. 9
   Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
10. 10
    Serve topped with ragout.