Recipe by weekend cooker
Flank steaks with homemade sauce in 30 minutes.
Top Review by KateL
5 Stars, yelled DH, "don't lose that sauce recipe!". Because we have a full freezer of deer tenderloin, we subbed for the flank steak, which we would have had to buy. Due to the sub, I made sure that my pieces of tenderloin were all about the same thickness and took responsibility for their proper cooking. For an almost instant meal, this worked out very well. If I wanted to improve it, it would lengthen the cooking process and increase the calories (I would bread the meat with flour and Paula Deen's seasoning mix, and when I got to the mushrooms, I would saute them in butter first.) The Hunter was ecstatic, therefore this was a winner! Made for Please Review My Recipe tag game.
- 1 (1 lb) beef flank steak
- 1 tablespoon canola oil
- 1⁄4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried basil
MUSHROOM WINE SAUCE
- 1 cup sliced fresh mushrooms
- 3⁄4 cup beef broth
- 1⁄4 cup dry red wine
- 1⁄4 cup green onion, chopped
- 1 teaspoon butter
- 1 teaspoon pepper
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Directions See How It's Made
- In a large skillet, brown steak in oil.
- Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
- Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
- Remove steak and keep warm.
- To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
- Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
- Combine cornstarch, and water until smooth, and gradually stir in the sauce.
- Bring to a boil, cook and stir for 1 minute, or until thickened.
- Thinly slice steak across the grain, and serve with sauce.