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Family Flank Steak

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

  • 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

  1. 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.
  2. 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.
  3. 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.

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