Family Flank Steak

Name: Family Flank Steak
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
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

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

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, 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 medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steak and keep warm.
To the skillet, add the mushrooms, 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; gradually 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.

Nutrition 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.

Reviews

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Average Rating:

lshaw

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.
landrews6533

Feb 6, 2012

very good