This Contra Costa Flank Steak is a hearty, flavorful main course that combines the richness of beef with the bright notes of garlic and sherry. The steak is tenderized and coated in a mixture of fine breadcrumbs, Romano cheese, and fresh parsley, then pan-seared to golden perfection. Finished with a quick simmer in olive oil and CA Sherry or Marsala, the meat becomes incredibly tender while absorbing the aromatic sauce. It’s a satisfying dish that feels special yet simple enough for a weeknight dinner. Serve it with crusty bread to soak up the delicious juices, or alongside roasted vegetables for a complete meal. This recipe brings a touch of classic Italian-American comfort to your table.
Contra Costa Flank Steak
Description
This Contra Costa Flank Steak is a hearty, flavorful main course that combines the richness of beef with the bright notes of garlic and sherry. The steak is tenderized and coated in a mixture of fine breadcrumbs, Romano cheese, and fresh parsley, then pan-seared to golden perfection. Finished with a quick simmer in olive oil and CA Sherry or Marsala, the meat becomes incredibly tender while absorbing the aromatic sauce. It&# 226;ÂÂs a satisfying dish that feels special yet simple enough for a weeknight dinner. Serve it with crusty bread to soak up the delicious juices, or alongside roasted vegetables for a complete meal. This recipe brings a touch of classic Italian-American comfort to your table.Ingredients
Directions
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In a shallow bowl, combine the fine dry bread crumbs, grated Romano cheese, finely chopped parsley, salt, and pepper. Mix well to create an even coating.
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In a separate shallow dish, beat the eggs together with the milk until smooth.
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Pat the tenderized flank steak pieces dry. Dip each piece of meat first into the egg mixture, ensuring it is fully coated.
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Immediately transfer the egg-coated meat into the breadcrumb mixture, pressing gently to adhere. Repeat until all meat is coated and the mixtures are used up.
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Heat olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant but not browned.
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Add the breaded steak pieces to the skillet in a single layer. Brown slowly on both sides over medium heat until golden.
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Once the meat is well browned, lower the heat to medium-low. Pour the CA Sherry or Marsala over the steak to deglaze the pan, scraping up any browned bits.
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Cover the skillet and let the steak simmer gently for 10 minutes until cooked through and tender.
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Remove from heat. Let rest for a few minutes before serving to allow the juices to redistribute.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 225.0kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 373.8mg16%
- Total Carbohydrate 45.5g16%
- Dietary Fiber 4.2g17%
- Sugars 0.3g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
