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Flank steak garlic and herb gravy
Right now all meat is expensive but doesn’t just look at the price – look at the purpose. Leftovers for roast beef sandwiches, scraps for soup, bone broth. The challenge is to find a way to make the most of your meat purchases. Use pan drippings and stop spending money on gravy packets!
Ingredients
Gravy
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups beef broth
- Kosher salt and freshly ground black pepper , to taste
- Other flavour add-ins, like thyme, rosemary or sage
Steaks
- 3-4 lb chuck roast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4-5 tablespoons chopped fresh rosemary
- 1 small head of garlic, peeled and sliced thin
Directions
Gravy
- In the same pan, you cooked the roast in (with the drippings), melt the butter over medium heat in a saucepan.
- When melted, whisk with the flour until the paste forms. Continue to whisk until the roux starts to brown and become fragrant.
- Slowly add the broth while whisking vigorously. Continue to whisk until fully heated.
- Taste test for seasoning. Add the salt and freshly ground black pepper sparingly until desired taste is achieved.
- Add other seasonings, if desired, and continue to heat for five to 15 minutes.
Steak
- Preheat oven to 400° F.
- Score the top of the roast into vertical lines (about half an inch between each line) and about one inch deep.
- Rub evenly with olive oil then season roast evenly with salt, pepper, and rosemary. Stuff each line with as much garlic as possible. Roast in the oven for 45 minutes or until the desired doneness TIP: 45 minutes is ideal for a medium doneness (approximately 140° F) and a two to three-inch thick cut. Please note if your cut is larger or thicker than this, then more time may be needed to reach the desired doneness.
