by Kara Kimbrough
I’ve rekindled my love affair with steak after years of watching my red meat intake. I’m not sure if my physician would approve, but that doesn’t stop me from experimenting with lean cuts of beef every now and then. I love a char-grilled steak as much as the next person, especially during the summer. However, I've discovered that cooking steak in the oven is much easier and almost as delicious.
With the long Labor Day weekend coming in, I’ve decided to entertain guests with steak and gravy instead of toiling over a hot grill. After experimenting with the pressure cooker and Crock-pot, I’ve decided the oven is the way to go when cooking steak indoors. There’s less shrinkage and the cooking is done in a little more than an hour.
With sides of crusty French bread to soak up rich brown gravy, a cool green salad topped with crumbled bacon and blue cheese, baked potatoes with lots of toppings and blueberry cobbler with a scoop of ice cream, it’ll be a meal worthy of summer's last official holiday. And the good part is, I’ll be able to enjoy my guests with the cool confines of my home instead of outside in 90-degree heat.
Here’s hoping your Labor Day weekend is filled with friends, family and delicious food. Happy Labor Day!
Labor Day Oven-Baked Steak and Gravy
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 to 8 chuck, flank, tenderloin or other favorite cut of steak
- 1 teaspoon butter
- 2 (10-3/4 ounce) cans French onion soup
- 1 package Lipton Onion Soup Mix
- 2-1/2 cups water
Mix flour, salt and pepper in a shallow bowl. Dredge steaks in flour mixture. Melt butter in a skillet over medium heat; add steaks and brown on both sides. Arrange steaks in a lightly greased 13x9-inch baking pan; set aside.
Combine liquid soup, water and soup mix. Pour mixture over steaks; cover with aluminum foil.
Bake at 325 degrees F for 45 to 50 minutes. Uncover; bake an additional 15 minutes.