Flank Steak In The Oven With Gravy Recipes

BAKED FLANK STEAK

Steps:

• Score surface of steak, making shallow diagonal cuts. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place tomatoes, green pepper, onion and mushrooms around meat. Combine the chili sauce, ketchup, Worcestershire sauce, salt and pepper; drizzle over meat and vegetables., Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender. Remove and keep warm. Pour pan juices into a measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 1-1/2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice steak across the grain; serve with vegetables and gravy.

BRAISED FLANK STEAK IN THE OVEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
• Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
• Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

FLANK STEAK IN THE OVEN WITH GRAVY

Steps:

• Preheat oven to 475 and place rack in the second position from the top. Place all ingredients except the beef broth and flank steak in a plastic storage bag and shake well to mix.
• Score flank steak on both sides in a X shape. Place steak in storage bag and turn over a number of times to coat. Marinade at least an hour turning every 30 minutes.
• Discard all but 2 tablespoons of marinade. Place steak in shallow baking dish along with 1/4 cup of beef broth and the 2 tablespoons of marinade. Bake for 30 minutes. Turn and bake for additional 15 minutes. Steak should be medium to medium rare. Do not cook over medium or it will become tough.
• Remove broth from the baking dish and let meat stand while you make the gravy. Add the pan drippings plus the 1 cup of beef broth and pour into a sauce pan.
• In a small dish add corn starch and cold water to make a slurry. Pour into beef broth mixture and bring to a boil. Stir constantly until it reaches desired consistency.
• Slice meat against the grain in thin slices. Serve with gravy.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
• Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
• Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

OVEN STEAK AND GRAVY

Steps:

• Cut steak in serving pieces.
• Mix flour with salt and pepper.
• Heat oil in skillet.
• Dredge meat in flour; brown in hot oil.
• Place meat in 13 by 9 baking pan.
• Add 2 T flour to skillet.
• Cook and stir for 1 minute.
• Add water, about 3 cups, and cook and stir until it boils.
• Add more water if too thick.
• Pour over meat in pan.
• Cover with foil and bake at 350* for 2 hours.
• Check halfway through, turn meat over, and stir a little.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!