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Contra Costa Flank Steak

Contra Costa Flank Steak recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 225.0
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
  • 1 cup Fine dry bread crumbs
  • 1/3 To /2 cup grated Romano or
Directions
  1. 1
    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.
  2. 2
    In a separate shallow dish, beat the eggs together with the milk until smooth.
  3. 3
    Pat the tenderized flank steak pieces dry. Dip each piece of meat first into the egg mixture, ensuring it is fully coated.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Add the breaded steak pieces to the skillet in a single layer. Brown slowly on both sides over medium heat until golden.
  7. 7
    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.
  8. 8
    Cover the skillet and let the steak simmer gently for 10 minutes until cooked through and tender.
  9. 9
    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.

Keywords: flank steak, italian beef, garlic wine sauce, sherry marinade, breaded steak, romano cheese, weeknight dinner, pan seared, simmered beef, comfort food, parsley crust, easy beef recipe, italian american, marsala sauce, tenderized steak, garlic parsley, olive oil pan, quick dinner, family meal, savory main
Read it online: https://www.chefs-mate.com/recipe/contra-costa-flank-steak/