Flanken with shallots
Tender, savory meat served with sliced shallots and complementary sides form a perfect dinner menu.
There are meat aficionados out there, and then there are the rest of the folks. This second batch of fellows and gals enjoys a good piece of meat, but can’t be bothered with searing, braising, marinating and the many techniques normally associated with a fabulous meat recipe.
The beauty of this recipe is that it’s super easy. If you know how to open a jar and shake a spice, you’re good to go. Slicing the shallots is the hardest part – but once you get that shallots are a cross between onion and garlic, you should be able to figure out how to separate the shallot "cloves" and then peel as you would an onion. Slice each clove into rings, and you’re done.
A mere two hours later your house will smell divine and you can start setting the table for your feast. While you’re waiting for the meat to cook, check out the links to the two complementary recipes, they’re also pretty quick and easy and will round out your meat entrée beautifully in both appearance and taste.
- 4 strips flanken, bone-in
- 4-6 shallots
- 1 jar marinara
- 1 tablespoon steak seasoning
Lay flanken strips in a 9x13 aluminum or glass roasting pan. Sprinkle with steak seasoning.
Place shallots around the edges of the meat. Pour marinara over meat.
Cover tightly with foil. Bake at 325° F for 2 hours or until meat is tender and pulls apart easily with a fork.
Related Topics: Meat and Poultry