There are so many variations of this recipe; so I will start with the basic. For instance, the finish here is onion and basil, served with salad, mashed potatoes and steamed broccoli. The steak is cooked in it’s own juices; lightly coated with the quick mix flour, makes it’s own gravy.
Serves 2 – 4
2 1/2 lbs of skirt steak
1 large white onion
Wondra quick mix flour (for coating)
1 tbsp browning seasoning
2 cups stock or water
salt & pepper to taste (Seasoned salt optional)
Pre-heat oven to 425*
Prepare steak cutting off excess trim and cut steak into sections; lightly coat both sides with flour. Place in preheated oven for approximately 20 minutes. While browning place onion and remaining ingredients in a mixing bowl, cut onion and garlic cloves; add seasoning and broth. Turn steak and continue cooking on high temp until brown; or additional 10 minutes.
This is my basic recipe; there are many variations I use. For example, sometimes I add tomato paste with broth and cut potatoes with green beans. On another day rice with peas. The basic is easy; served with mashed potatoes smothered in the natural gravy from pan and today broccoli as a side. Be creative.