Best Grandma Doreens Flank Steak Recipes

Coach Schula's Favorite Steak image

Provided by Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

2 (24-ounce) certified Angus porterhouse steaks
2 tablespoons seasoning salt, recipe follows
2 tablespoons sweet butter, melted
2 sprigs watercress
3 tablespoons kosher salt
1 teaspoon white pepper
1 teaspoon sweet paprika
3/4 teaspoon granulated garlic
1/2 teaspoon dried thyme

Steps:

Preheat a charcoal grill.
Let steak sit at room temperature for 15 minutes. Season both sides of the steak generously with the seasoning salt. Cook steak on the grill to desired temperature. Remove from the grill and brush with sweet butter. Garnish with watercress.
Combine all ingredients.

Granny's Steak and Gravy image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: Steamed rice

Steps:

Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.