New Orleans Flank Steak

• 1 (1-pound) flank steak
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons finely chopped onion
• 3 tablespoons butter or margarine
• 3 tablespoons vinegar
• 2 cups water
• 1 teaspoon dry mustard
• 1 teaspoon dried whole thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper
• Chopped fresh parsley (optional)

1. Pound steak to 1/2-inch thickness. Slice diagonally across the grain into 1/2-inch-thick slices. Dredge pieces in 1/4 cup flour, and set aside.
2. Saute onion in butter in a heavy skillet until tender. Add dredged steak pieces to sauteed onion mixture in skillet; brown steak on all sides. Remove steak from pan, reserving sauteed onion and pan drippings.
3. Add remaining 1 tablespoon flour to reserved pan drippings mixture; cook 1 minute over low heat, stirring constantly. Gradually add vinegar and water; cook over medium heat 1 minute, stirring constantly. Combine mustard, thyme, paprika, salt, and pepper; mix well. Add spices to pan liquid; bring mixture to a boil, stirring until well blended.
4. Add steak to gravy; cover and simmer 1 hour and 20 minutes or until meat is tender. Transfer to a serving platter. Garnish with parsley, if desired.

flank steak, flour, onion, butter, vinegar, water, mustard, thyme, paprika, salt, ground black pepper, red pepper, fresh parsley

Taken from www.myrecipes.com/recipe/new-orleans-flank-steak (may not work)