New Orleans Flank Steak

Oxmoor House
4 servings


+ Add To Shopping List
1 (1-pound) flank steak
1/4 cup plus 1 tablespoon all-purpose flour, divided
2 tablespoons finely chopped onion
3 tablespoons butter or margarine
3 tablespoons vinegar
2 cups water
1 teaspoon dry mustard
1 teaspoon dried whole thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper
Chopped fresh parsley (optional)


Pound steak to 1/2-inch thickness. Slice diagonally across the grain into 1/2-inch-thick slices. Dredge pieces in 1/4 cup flour, and set aside.

Sauté onion in butter in a heavy skillet until tender. Add dredged steak pieces to sautéed onion mixture in skillet; brown steak on all sides. Remove steak from pan, reserving sautéed onion and pan drippings.

Add remaining 1 tablespoon flour to reserved pan drippings mixture; cook 1 minute over low heat, stirring constantly. Gradually add vinegar and water; cook over medium heat 1 minute, stirring constantly. Combine mustard, thyme, paprika, salt, and pepper; mix well. Add spices to pan liquid; bring mixture to a boil, stirring until well blended.

Add steak to gravy; cover and simmer 1 hour and 20 minutes or until meat is tender. Transfer to a serving platter. Garnish with parsley, if desired.

Created date

February 2010