Family Flank Steak Recipe

4.5 2 2
Family Flank Steak Recipe
Family Flank Steak Recipe photo by Taste of Home
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Family Flank Steak Recipe

Read Reviews
4.5 2 2
Publisher Photo
I wanted to try something new with beef, so I created this recipe. Now, I prepared this entree a few times a month. The sauce adds wonderful flavor, and it is versatile enough to go with just about any meat.—Bernadette Bennett, Waco, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 beef flank steak (1 pound)
  • 1 tablespoon canola oil
  • 1/4 cup dry red wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
  • MUSHROOM WINE SAUCE:
  • 1 cup sliced fresh mushrooms
  • 3/4 cup beef broth
  • 1/4 cup dry red wine or additional beef broth
  • 1/4 cup chopped green onions
  • 1 teaspoon butter
  • 1 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

In a large skillet, brown steak in oil. Stir in the wine or broth, Worcestershire sauce and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove steak and keep warm.
To the skillet, add mushrooms, broth, wine or additional broth, onions, butter and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mushrooms are tender.
Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Thinly slice steak across the grain; serve with sauce. Yield: 4 servings.
Originally published as Family Flank Steak in Quick Cooking November/December 2004, p43

Nutritional Facts

3 ounce-weight: 265 calories, 13g fat (5g saturated fat), 49mg cholesterol, 139mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

  • 1 beef flank steak (1 pound)
  • 1 tablespoon canola oil
  • 1/4 cup dry red wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
  • MUSHROOM WINE SAUCE:
  • 1 cup sliced fresh mushrooms
  • 3/4 cup beef broth
  • 1/4 cup dry red wine or additional beef broth
  • 1/4 cup chopped green onions
  • 1 teaspoon butter
  • 1 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  1. In a large skillet, brown steak in oil. Stir in the wine or broth, Worcestershire sauce and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove steak and keep warm.
  2. To the skillet, add mushrooms, broth, wine or additional broth, onions, butter and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mushrooms are tender.
  3. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Thinly slice steak across the grain; serve with sauce. Yield: 4 servings.
Originally published as Family Flank Steak in Quick Cooking November/December 2004, p43

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Reviews forFamily Flank Steak

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MY REVIEW
lshaw@scsk12.org User ID: 6993142 128945
Reviewed Oct. 12, 2014

"Excellent and not that hard to make, even for a novice in the kitchen. Very much like the French dish, "Boeuf Bourguignon" without all the time spent waiting for it to cook in the oven--and I've made that one a number of times too! I did double the corn starch and water amounts to make the sauce a tad thicker; other than that, it was a go as written."

MY REVIEW
landrews6533 User ID: 5980524 152969
Reviewed Feb. 6, 2012

"very good"

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