Flank Steak with Orange Marmalade

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Prep. Time: 20 to 30 mins. Cook Time: 2 to 3 hours, until tender Makes 4 servings.

2 lbs. of flank steak cut into 4 pieces
1/2 cup of flour
1 tablespoons paprika
1 teaspoon salt
Fresh ground pepper
3 tablespoons olive oil
1/2 cup coarsely chopped green pepper
1 cup of coarsely chopped scallions
1 cup of coarsely chopped tomatoes peeled
1-10 oz. jar Sorrell Ridge Orange Marmalade
2 cups of beef stock
Pinch of dried rosemary
Pinch of dried thyme
1 bay leaf

1. Mix the flour with the paprika, salt and pepper and pound the flour mixture into the steaks.

2. Heat the olive oil in a large skillet with a cover or a large Dutch Oven big enough to lay out the flour steaks flat in one layer. Saute the green pepper, scallions and tomato and then put in the steaks and sear. Remove from heat for a couple minutes.

3. Now add the stock, Sorrell Ridge Orange Marmalade and herbs and return to heat. Bring to a low boil and then bring the stock back down to a simmer- cover- and cook about 3 hours until the meat and stock until the fat rises and remove extra fat, if you want to reduce your fat. Remove the bay leaf. Reheat and serve.