Barbara's Flank Steak Dinner |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This became Barbara's after some tweaking of a recipe in Monday to Friday Cookbook by Michele Urvater, when friends starting asking for your flank steak dinner. It is one of my favorite meals. Good microwave-reheated for lunch too . Take the slices of rare to medium rare steak off, then microwave veggies and rice, return steak slices. The hot rice and veggies warm up the thin steak slices without over-cooking them. Ingredients:
salt |
10 -12 ounces flank steaks or 10 -12 ounces sirloin steaks |
salt and pepper |
2 tablespoons butter, if desired |
1 large red bell peppers or 1 large green bell pepper, slivered |
1/2 lb sliced mushrooms |
1/4 cup water |
1 (10 ounce) package frozen corn kernels |
1 bunch scallion, sliced |
3 cups cooked rice |
Directions:
1. Sprinkle salt on bottom of heavy skillet.
2. Heat about 1 minute; add steak and cook over fairly high heat about 3 minutes per side for medium rare, 4 to 5 minutes per side for a larger steak.
3. Remove steak from skillet; season lightly with salt and pepper. Set aside.
4. Off the heat, add the butter to the skillet.
5. Add the peppers and mushrooms; saute over medium heat for 3 or 4 minutes.
6. Add the water, cover and cook for about 3 minutes, stirring a couple of times.
7. Add the corn and scallions; cover and cook another 3 or 4 minutes.
8. Uncover and reduce until there is just enough liquid to moisten the vegetables.
9. Thinly slice meat, across the grain, at a 45-degree angle.
10. To serve, put cooked rice on plate or in a wide bowl; add vegetables; add slices of steak.
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