Flank Steak With Savory Sauce Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 1/2 lb: beef flank steak,
1: unseasoned meat tenderizer,
2 tablespoon: cooking fat,
1/3 cup: commercial french dressing,
1: not the creamy type,
1/4 cup: water,
1/3 cup: bleu cheese, crumbled
2 tablespoon: cream,
1 drop: worcestershire sauce,
4 teaspoon: flour,
1: salt,
1: pepper,
Directions:
1. Remove meat from refrigerator and let stand not more than 1 hour
at room temperature before tenderizing. Cover meat to prevent drying
out. Cut meat in two pieces for easier handling.
2. Follow manufacturers directions for tenderizing meat. DO NOT
SALT MEAT, rather correct seasoning toward end of cooking.
3. Brown meat slowly on both sides in fat. Place in a shallow baking
dish.
4. Combine French dressing and water and pour over meat. Make a lid
of heavy-duty foil. Cook in a 325F oven for 1 hour, turning meat
once.
5. Combine bleu cheese, cream, and Worcestershire sauce. Spread
over top of meat. Cover and cook 30 minutes or until meat is done.
Baste meat once. Remove meat to a platter and keep warm.
6. For 1 cup sauce, pour liquid into a 1-cup measuring cup. Let
stand for 1 minute to allow fat to come to top. Discard all but 2
tablespoons of fat. Add enough water to measure 1 cup of liquid.
Pour into a small saucepan.
7. In same cup, measure 1/4 cup cold water and blend in 4 teaspoons
flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring
constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasonings, if necessary, with salt and pepper. Makes an
unusual, tasty sauce.
8. To serve, carve thin diagonal slices across the grain.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp
at room temperature before tenderizing. Cover meat to prevent drying
out. Cut meat in two pieces for easier handling.
2. Follow manufacturers directions for tenderizing meat. DO NOT
SALT MEAT, rather correct seasoning toward end of cooking.
3. Brown meat slowly on both sides in fat. Place in a shallow baking
dish.
4. Combine French dressing and water and pour over meat. Make a lid
of heavy-duty foil. Cook in a 325F oven for 1 hour, turning meat
once.
5. Combine bleu cheese, cream, and Worcestershire sauce. Spread
over top of meat. Cover and cook 30 minutes or until meat is done.
Baste meat once. Remove meat to a platter and keep warm.
6. For 1 cup sauce, pour liquid into a 1-cup measuring cup. Let
stand for 1 minute to allow fat to come to top. Discard all but 2
tablespoons of fat. Add enough water to measure 1 cup of liquid.
Pour into a small saucepan.
7. In same cup, measure 1/4 cup cold water and blend in 4 teaspoons
flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring
constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasonings, if necessary, with salt and pepper. Makes an
unusual, tasty sauce.
8. To serve, carve thin diagonal slices across the grain.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp