Baked Flank Steak

• 1 beef flank steak (1-1/2 pounds)
• 2 medium tomatoes, cut into eighths
• 1 medium green pepper, sliced into rings
• 1 large onion, thinly sliced and separated into rings
• 2 cups sliced fresh mushrooms
• 3 tablespoons chili sauce
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water

1. Score surface of steak, making shallow diagonal cuts. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place tomatoes, green pepper, onion and mushrooms around meat. Combine the chili sauce, ketchup, Worcestershire sauce, salt and pepper; drizzle over meat and vegetables.
2. Cover and bake at 350u0b0 for 50-60 minutes or until meat and vegetables are tender. Remove and keep warm. Pour pan juices into a measuring cup; skim fat.
3. In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 1-1/2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice steak across the grain; serve with vegetables and gravy.

tomatoes, green pepper, onion, mushrooms, chili sauce, ketchup, worcestershire sauce, salt, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/baked-flank-steak/ (may not work)