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Steak with Onion Gravy
Ingredients
1-1/2 lb Flat Iron Steak cut into 3 or 4 serving size pieces
1 medium Onion
1 can Beef Broth
1 tsp (heaping) Cornstarch
McCormick Montreal Steak Seasoning
Garlic Salt
1 tsp Worcestershire Sauce
Gravy Master
Extra Virgin Olive Oil
1 tbsp Butter
Preparation
Pat Steaks dry. Season steaks with McCormick Montreal Steak Seasoning and Garlic Salt. Let stand for 30 minutes or more.
Heat EVOO in a large skillet over medium high heat until bubbly. Add Steak and saute 4 minutes (for medium rare) per side. Remove from skillet and keep warm.
Chop one medium sized Onion.
Saute Onion in the same skillet ( remove/add Olive Oil as needed) over medium heat; when translucent season with Garlic Salt. Add 2/3 can of Beef Broth. Set aside can with remaining 1/3.
Increase heat to high and bring Onion and Broth to a boil.
Add splash of Gravy Master to darken color.
Add Worcestershire Sauce to taste.
Add heaping teaspoon of Corn Starch to the remaining Beef Broth. Stir to mix well.
Add Beef Broth and Cornstarch mixture to pan. Stir until gravy clarifies and thickens – about 1 or 2 minutes. Return Steaks to skillet. Reduce heat, simmer for 2 or 3 minutes, stir occasionally.