Flank Steak with Pan Gravy |
Flank steak is a tough cut of beef that produces a flavorful and juicy result when cooked on the grill. It is also a popular cut for those who want to eat leaner meat but still like a big beef flavor.
Flank steak is an excellent cut of grass-fed beef that has a rich, beefy, and buttery flavor. It’s easy to cook and is well-suited for a variety of dishes, including every weeknight dinner favorites such as chili and stir-fry. When you’re trying to lose weight, two pounds of flank steak is a great lean protein option. it’s low in fat and fat-free when grilled or roasted, and it’s also a great source of iron, which supports the immune system.
One of the best things about cookbooks is that they’re typically stuffed full of amazing recipes. One of my favorite cookbooks is the Blue Plate cookbook by the Blue Plate Restaurant in Philadelphia. I love the dishes that I’ve already made from this book, and I’m always looking for new and different ways to cook them. One of the things that I love about this cookbook is the particular way that the author describes her dishes. If you are already a fan of the Blue Plate Restaurant in Philadelphia, then you’ll appreciate the way that she describes her dishes. That’s one of the reasons why I love this cookbook.
In the winter, don’t rush out to the grill for a wonderful steak supper. Instead, use a cast iron skillet to get the best sear and taste. This dish, topped with a pan gravy, is the epitome of comfort food. This dish for Pan Gravy with Flank Steak is simple and delicious.
What is the definition of a flank steak?
Flank steak is a long, flat cut of beef often used in fajitas, london broil, and pan searing. The grain is highly visible in flank steak, which implies a soft slice of steak when cut across the grain. This cut of meat can take a lot of spice since it has a lot of taste on its own. Cooking this cut on a cast iron pan is my favorite method to make it.
What is a Skillet made of cast iron and How Do I Use It?
One of the most adaptable pieces of cooking equipment is a cast iron pan. Here are some reasons why you should invest in a cast iron skillet.
- They hold heat effectively, ensuring uniform cooking.
- Cast iron skillets are renowned for their ability to sear foods evenly.
- Nonstick by nature
- Simple to maintain
- Use for a lifetime
- The ability to go from the cooktop to the oven
Almost all of my steaks are cooked in my Lodge cast iron pan. This skillet cost less than $30 and will last a lifetime if properly cared for. Cast iron is a worthwhile investment!
How to create a gravy in a pan
To create a pan gravy, use the same pan that the meat was cooked in. Turn off the heat in the pan. Add 2 tbsp butter to the pan while it’s still hot and let it melt. 2 tbsp flour, whisked in Return the pan to a low heat and stir in 1 cup beef broth. Stir the gravy constantly to scrape off all of the browned pieces from the bottom of the pan. Stir constantly until the gravy has thickened. Season with salt and pepper to taste.
Make a feast out of it.
- Mashed Potatoes with Garlic and Chives
- Carrots with a Balsamic Glaze
- Macaroni and Cheese on the Stovetop
- Mashed Red Potatoes Made at Home
- Root Vegetables Roasted
- Mashed Potatoes Made at Home
- More Appetizers
- Dinners with Beef
Flank Steak with Pan Gravy
Michelle Boulé is a French actress.
In the winter, don’t rush out to the grill for a wonderful steak supper. Instead, use a cast iron skillet to get the best sear and taste. This dish, topped with a pan gravy, is the epitome of comfort food. This dish for Flank Steak with Pan Gravy is simple and delicious.
5 out of 2 votes
Recipes to Pin
Time to Prepare: 10 minutes
30 minutes to prepare
40-minute total time
calorie count: 366 kcal
Cast Iron Skillet
Knife of a Chef
StandardMetric in the United States
- Flank Steak, 12 Pounds
- 2 tbsp Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 2 tbsp. melted butter
- 2 tablespoons flour
- 1 CUP BROWN BEEF
Season the steak with salt and pepper to taste.
On medium-high heat, heat a cast iron skillet. Pour olive oil into the pan. Sear the steak for 4-5 minutes on each side. Remove the steak from the pan and set it aside to rest.
Reduce the temperature to a low level. Cook for a minute or two after adding the garlic to the pan.
Allow the butter to melt. Whisk in the flour until it’s completely blended. Stir in the beef stock, scraping away any browned pieces from the bottom of the pan for the sauce. Continue to cook until the sauce thickens. Season with salt, pepper, and fresh thyme to taste. Enjoy your steak with this sauce!
calorie count: 366 kcal 3 g carbohydrate 38 g protein 21g fat 8g Saturated Fat 117 milligrams of cholesterol Sodium: 365 milligrams 612mg potassium 1 gram of fiber 1 gram of sugar 177 IU Vitamin A 1 milligram of vitamin C 42 mg calcium 3 mcg iron
Flank Steak with Pan Gravy is a keyword.
Flank steak is a tough, fatty cut of beef that is especially popular in the United States and Europe, where it is often used in dishes like steak and kidney pie. It can be prepared in a number of different ways, but the most popular is pan-grilling the meat with a deglazed pan sauce.. Read more about flank steak with mushroom sauce and let us know what you think.
Frequently Asked Questions
How do you cook flank steak so its not tough?
Flank steak is a cut of beef that is located on the underside of the cow, near the ribs. It is typically very tough and needs to be cooked for a long time in order to become tender. To cook flank steak, you need to sear it first on both sides over high heat before cooking it slowly in a pan with other ingredients like onions and peppers.
Do you have to marinate flank steak?
No, it is not necessary to marinate flank steak.
How do I make sure my flank steak is tender?
The best way to make sure your flank steak is tender is by cooking it for a long time. This will ensure that the meat is cooked all the way through and you dont end up with tough, chewy meat.
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