Sharer Flank Steak

Western.Chefs's picture

Sep. 16, 2011


All purpose flour 1 Tablespoon
Dried thyme leaves 3/4 Teaspoon
Black pepper 1/2 Teaspoon
Salt 1/4 Teaspoon
Boneless beef flank steak 1 Pound , trimmed
Vegetable oil 1 Tablespoon
Finely chopped sweet red pepper 1/2 Cup (8 tbs)
Chopped sweet yellow pepper 1/2 Cup (8 tbs)
Finely chopped celery 1/2 Cup (8 tbs)
Diagonally sliced green onions 1/2 Cup (8 tbs)
Finely chopped carrot 1/2 Cup (8 tbs)
Low sodium ketchup 1/3 Cup (5.33 tbs)
Cold water 1/4 Cup (4 tbs)
Fresh lemon juice 1 Tablespoon


1. On a sheet of wax paper, mix together the flour, 1/2 teaspoon of the thyme, 1/4 teaspoon of the pepper, and the salt. With a sharp knife, lightly score both sides of the steak, then coat both sides with the flour mixture.

2. In a heavy 12-inch skillet, heat the oil over moderately high heat. Brown the steak for 5 minutes on each side, then transfer to a plate.

3. Add the sweet peppers, celery, green onions, carrot, the remaining 1/4 teaspoon of thyme and 1/4 teaspoon of pepper and saute for 5 minutes or until tender. Add the browned steak, ketchup, water, and lemon juice and bring to a boil.

4. Lower the heat, cover, and simmer for 1 hour or until the steak is tender. Diagonally slice the steak across the grain, 1/4 inch thick, then arrange on a platter; spoon on the sauce. Serve with Potato Rolls.

Recipe Summary

Difficulty Level: Easy
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 271Calories from Fat 121

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 215 mg8.96%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet