Flank steak — often marked as “London Broil” — is often one of the cheapest cuts of meat available, especially when you catch it on sale. Typically, directions for cooking it call for grilling or broiling it for a few minutes on each side, and then cutting it against the grain and serving it as-is.
I’m not really sure what’s wrong with me, but I’ve never thought this method of preparation was particularly good. Therefore, I thought maybe I could treat it like a roast and throw it in the crockpot all day.
So I did, and it turned out well. But once it was done, the liquid the steak had cooked it was too soup to serve as any sort of sauce over the side of pasta I was planning. Hmm — what to do?
I decided to treat it kind of like a gravy, adding liquid to a pan and letting it reduce to create a concentrated tomato sauce flavor. I started with just a canned of diced tomatoes and let it cook down until it was almost caramelized. Then I slowly began adding the liquid from the slow cooker and letting it boil down. Add liquid, boil ’til reduced, repeat. It created a delicious tomato “gravy” to put over the pasta and sauce.
Flank Steak with Easy Tomato “Gravy”
2 pound flank steak, often labeled as “London Broil”
1 cup red wine
2 14.5-ounce can diced tomatoes
2 cloves garlic, smashed
A drizzle of olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
Combine all but one can diced tomatoes in a slow cooker. Cook on low for 8 hours, until the meat is tender and falling apart.
Remove the meat from the Crock Pot to a plate and set aside. Add one 14.5-ounce can of tomatoes to a large skillet over medium-high heat and cook until the liquid has evaporated. Add the liquid from the slow cooker a half cup to 3-4 cup at a time and let it boil, stirring occasionally. When the liquid has reduced, add more, until all the liquid has been used. It should be a sauce-like consistency. Taste and adjust seasonings if necessary.
Serve over pasta, rice, potatoes, or your choice of starch.