Recipe Tag: Beef Flank Steak

Beef Bourguignon

Place flour in a brown paper bag.

In 1/2 pound batches, coat the beef cubes by shaking in the paper bag.

Place 1 teaspoon of the oil in a large stock pot and heat over medium heat.

Add the cubed beef and brown on all sides in 1/2 pound batches. Be careful not to overcrowd the pan or the meat will steam.

As the beef is browned on all sides, remove to plate. Repeat for the other two 1/2 pound batches of beef.

Add the 2 cups wine to the pot and scrape any of the brown bits from the bottom of the pan.

After one minute add 1 cup water, bay leaf, thyme, tomato, tomato paste, and the garlic cloves to the pot.

Add the beef to the pot.

Cover and simmer over low heat for 90 minutes. Stir occasionally.

After 60 minutes place 1 teaspoon olive oil in a large skillet over high heat.

Add the mushrooms and sauté the mushrooms for about 5 minutes

Add the onions and cook over high heat for another 5 minutes.

Add the cooked mushrooms and onions to the stew.

After 90 minutes make burre manie by blending softened butter and flour until smooth.

Add the burre manie to the sauce slowly. If added too fast, the flour will form clumps.

Add the salt and pepper.

Serve.

Asian Steak

Place the garlic, ginger, sesame oil, soy sauce and five spice powder in a blender or mini chopper and puree until smooth.

Preheat the oven to 400°F. Place a large skillet in the oven.

When the oven is hot, sprinkle the steak with pepper and place the steak in the hot pan.

Add the sauce to the pan, turning the steak to coat it on both sides.

Cook for about 8 minutes on one side and turn over. Cook for another 7 to 9 minutes for medium rare.

Remove the pan from the oven and place the steak on a cutting board to rest.

Add the beer to the pan and whisk to deglaze the pan.

Add the butter and whisk until smooth.

Serve the steak topped with the sauce.

Spanish Beef Stew with Olives

Preheat the oven to 325°F.

Place the olive oil in large sauce pan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onions begin to soften. Add the paprika, oregano, whole garlic cloves and stew beef. Cook until the beef is lightly browned. Add the salt, pepper, olives, tomato, tomato sauce, stock and water. Stir.

Cover the pot and place it in the oven. Cook for 2 hours, stirring about every 30 minutes. Remove the garlic cloves before serving over the couscous or brown rice.

Chili Con Carne

Place the olive oil in a large stock pot over medium high heat.

Add the onion and cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the poblano and jalapeno peppers and cook for about five minutes. Stir frequently.

Add the flank steak and cook until the meat has browned.

Add the tomatoes, beer, chili powder, cayenne pepper, salt, ground cinnamon, cumin, salt, pepper and kidney beans with the water from the can to the pot and stir.

Cover and cook for over low heat for about 90 minutes until the kidney beans are soft.

Stir occasionally. Add water to the pot as needed to keep the chili a thick consistency.

Serve topped with cheddar cheese, green onions, and sliced avocado.

Beef Stew

Preheat oven to 400°F.

Mix flour, salt and pepper in a paper bag.

Toss the cubes of flank steak in the flour, coating well.

Place a large saucepan or dutch oven over high heat.

Add 1 tablespoon of the olive oil and swirl to coat.

Add 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.

Do not overcrowd the beef or the meat will steam and not brown.

Remove the meat to a plate as it browns.

Add another  1 tablespoon of the olive oil and swirl to coat.

Add the remaining 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.

Remove the meat to a plate as it browns.

Add the remaining 1 tablespoon olive oil to the pan and swirl to coat.

Add the onions to the pan and cook until translucent.

Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan.

Add browned beef cubes, carrots, bay leaves, potatoes, allspice and water to the stock-pot.

Place covered pot in the oven and reduce heat to 400°F.

Cook for one hour stirring gently every fifteen minutes.