Beef with Sherry Onion Gravy
Seared medium-rare flank steak is sliced and finished in a rich onion gravy made with sherry, Dijon, Worcestershire, thyme, and sun-dried tomato paste.
Servings 4
Ingredients
For the Beef and Gravy
- 1½ lb flank steak
- Sea salt and freshly ground black pepper
- 1 tablespoon neutral high-heat oil plus more as needed
- 2 large yellow onions halved and thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon sun-dried tomato paste
- ½ cup dry sherry dry vermouth, or dry white wine
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter optional
- 2 tablespoons chopped fresh parsley
For Serving
- 12 oz egg noodles cooked according to package instructions
Instructions
For the Beef and Gravy
- Prepare the steak. Pat the flank steak thoroughly dry with paper towels. Season both sides well with sea salt and freshly ground black pepper.
- Sear the steak. Heat 1 tablespoon neutral oil in a large 12-inch skillet over high heat. Once the pan is hot, add the steak and leave it undisturbed until a deep brown crust forms. Turn and sear the second side. Cook until the center reaches about 125–130°F for medium-rare.
- Rest the beef. Transfer the steak to a cutting board and let it rest while you make the gravy. Don't discard any juices that collect on the board.
- Brown the onions. Reduce the heat to medium and add more oil to the skillet as needed. Add the onions and cook for 7–10 minutes, stirring occasionally, until softened and nicely golden.
- Build the gravy. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the flour and sun-dried tomato paste and cook for about 1 minute.
- Add the sherry. Pour in the sherry, scraping the bottom of the pan to release all the browned bits. Let it bubble until the sharp alcohol smell no longer stings your nose.
- Finish the gravy. Gradually stir in the beef stock, then add the Worcestershire sauce, Dijon mustard, and thyme. Bring to a gentle simmer and cook until the gravy is smooth and thick enough to coat the back of a spoon.
- Slice the steak. Cut the rested flank steak thinly against the grain. Add the steak and all its resting juices to the gravy. Toss gently and heat only until the beef is warmed through.
For Serving
- Finish and serve. Remove from the heat. Stir in the butter, if using, for a richer, glossier finish. Add the parsley, then taste and adjust the seasoning before serving over cooked egg noodles.
Notes
Recipe Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy to Moderate
Equipment: Large 12-inch skillet, tongs, cutting board, sharp knife, instant-read thermometer Recipe Notes Don't skip drying the steak: Moisture prevents good browning. A thoroughly dry surface helps you get the deep crust that adds so much flavor to the finished gravy. Watch the steak temperature: Pull the steak at about 125–130°F. It will continue cooking as it rests and again when it's briefly returned to the hot gravy. Always slice flank steak against the grain: Look for the direction of the long muscle fibers and cut across them, not alongside them. This makes a huge difference in tenderness. Sherry substitutes: Dry vermouth or a dry white wine can be used in the same amount. Don't rush the alcohol: The sherry doesn't need an exact reduction time. Use your nose. When you lean over the pan, you shouldn't get that harsh alcohol sting. Butter is optional: The gravy doesn't need it to thicken. It's simply a finishing touch if you want a richer, silkier sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy to Moderate
Equipment: Large 12-inch skillet, tongs, cutting board, sharp knife, instant-read thermometer Recipe Notes Don't skip drying the steak: Moisture prevents good browning. A thoroughly dry surface helps you get the deep crust that adds so much flavor to the finished gravy. Watch the steak temperature: Pull the steak at about 125–130°F. It will continue cooking as it rests and again when it's briefly returned to the hot gravy. Always slice flank steak against the grain: Look for the direction of the long muscle fibers and cut across them, not alongside them. This makes a huge difference in tenderness. Sherry substitutes: Dry vermouth or a dry white wine can be used in the same amount. Don't rush the alcohol: The sherry doesn't need an exact reduction time. Use your nose. When you lean over the pan, you shouldn't get that harsh alcohol sting. Butter is optional: The gravy doesn't need it to thicken. It's simply a finishing touch if you want a richer, silkier sauce.
Erren's Top Tips
- Dry beef browns; wet beef steams. Take the extra minute to really pat the flank steak dry before seasoning it.
- Get the skillet hot before adding the steak. That initial heat is what gives you the dark crust and creates the browned bits that eventually flavor the gravy.
- Use a thermometer if you have one. Flank steak can go from beautifully pink to overdone fairly quickly. I pull mine at around 125–130°F.
- Let the steak rest. Besides allowing the meat to settle before slicing, you'll get flavorful juices on the cutting board. Add every bit of them to the gravy.
- Slice against the grain. This is especially important with flank steak. Cutting across those long muscle fibers makes each slice much more tender.
- Use your nose when reducing the sherry. Don't get hung up on an exact number of minutes. Once that harsh alcohol smell is gone, you're ready for the stock.
- Taste at the end. Between the stock, Worcestershire, Dijon, and seasoned steak, there's already plenty of seasoning going into the skillet. Taste the finished gravy before deciding it needs more salt.