Smothered Flank Steak
Yield
6 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef, flank steak (london broil)
or round steak |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | x |
paprika
|
*
|
| 2 | medium |
onions
thinly sliced |
|
| ½ | pound |
mushrooms, canned
sliced, or 2 cans mushrooms, drained |
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef, flank steak (london broil)
or round steak |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | x |
paprika
|
*
|
| 2 | medium |
onions
thinly sliced |
|
| 226.8 | g |
mushrooms, canned
sliced, or 2 cans mushrooms, drained |
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
With sharp knife, score meat about ⅛ inch deep in diamond pattern on top side of meat.
Season with salt and pepper.
Rub in Worcestershire sauce and oil.
Sprinkle top with paprika.
Place sliced onions and mushrooms in Crock-Pot.
Roll flank steak, if necessary, to fit easily, and place on top of onions.
Cover and cook on low for 8 to 10 hours or on High for 4 to 5 hours.
Remove steak to warm carving platter and cut across the grain in thin diagonal slices.
Serve with onions and mushrooms, pouring unthickened gravy over all.
Sprinkle with parsley.
