Grandma Doreens Flank Steak Recipes

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.

Steps:

• Mix all marinade ingredients. Marinate flank steak for four to six hours, refrigerated.
• Place buffalo flank on hot grill and cook to medium rare.
• In a medium saute pan over medium heat add oil and saute the peppers and onions. Keep warm and set aside. Place flour tortillas on the grill and heat until warm. Fold the tortillas and lay them on the plate. Place the meat just off the side and top with the sauteed peppers. Place one tablespoon of the Goat Cheese Guacamole on top of the flank steak.
• Puree all ingredients in food processor.

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.

Steps:

• Saute onions in oil in a heavy skillet. Add sugar, white vinegar, Worcestershire sauce, and mustard. Add ketchup and simmer for about 20 minutes. Season, to taste, with hot sauce.