Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Family Flank Steak

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
Family Flank Steak
Family Flank Steak Recipe photo by Taste of Home
Next Recipe
Recommended
33 Diabetic-Friendly Chicken Dinners Ready in 30 Minutes or Less
Next Recipe
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

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

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.
test 2 3 4 5 6
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.

Recommended Video

Reviews

Click stars to rate
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

  • katlaydee3
    Mar 16, 2009

    No comment left

More from Taste of Home

Salmon with Lemon-Dill Butter
Salmon with Lemon-Dill Butter
Orange Sauce over Pork Chops
Orange Sauce over Pork Chops
Poached Salmon and Dill Sauce
Poached Salmon and Dill Sauce
Sauteed Spiced Salmon
Sauteed Spiced Salmon
Lamb with Raspberry Sauce
Lamb with Raspberry Sauce
Jalapeno-Glazed Pork Medallions
Jalapeno-Glazed Pork Medallions
Cilantro-Topped Salmon
Cilantro-Topped Salmon
Fast Raspberry Pork Chops
Fast Raspberry Pork Chops
Lemon Dill Walleye
Lemon Dill Walleye
Red Beans and Rice with Turkey Sausage
Red Beans and Rice with Turkey Sausage
Glazed Orange Roughy
Glazed Orange Roughy
Cranberry Turkey Cutlets
Cranberry Turkey Cutlets
Pork Picante
Pork Picante
Pirate’s Delight
Pirate’s Delight
Confetti Salmon Steaks
Confetti Salmon Steaks
Sirloin Stir-Fry
Sirloin Stir-Fry
Italian Turkey Breast
Italian Turkey Breast
Tomato Ham Pasta
Tomato Ham Pasta
Salmon with Dill Sauce
Salmon with Dill Sauce
Cran-Orange Pork Tenderloin
Cran-Orange Pork Tenderloin