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New Orleans Flank Steak

Yield 4 servings


  • 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)

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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