Flank was once considered the “bottom of the barrel” type of meat. Now, it has gained in both popularity and price. Still a wonderful piece of beef to prepare.
Pierce flank steak with fork. Rub in the unseasoned meat tenderizer and Worcestershire sauce.
Sauté onions and mix with the brown gravy mushroom sauce and set aside.
Marinate the meat in a little wine and vinegar.
Set the broiler oven to high and broil the steak until brown on one side and flip. On the second side, take it out before completely browned.
Cover the steak with the onion gravy and serve hot.
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