Best 2 Braised Flank Steak Recipes

Braised flank steak is a flavorful and tender cut of beef that is perfect for a hearty meal. It is a versatile cut that can be cooked in a variety of ways, but braising is a great option to achieve fall-off-the-bone tenderness. With the right ingredients and techniques, you can create a delicious braised flank steak that the whole family will love.

Let's cook with our recipes!

BRAISED STUFFED FLANK STEAK

Braised Stuffed Flank Steak image

Make and share this Braised Stuffed Flank Steak recipe from Food.com.

Provided by OzMan

Categories Steak

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs flank steaks
2 cups soft bread cubes
1/4 cup onion, chopped
1/2 cup chopped celery
1 tablespoon dry parsley flakes
1/2 teaspoon ground sage (or tyme)
1/2 teaspoon salt
1 dash pepper
2 tablespoons red wine
2 tablespoons oil
1 cup water
1 beef bouillon cube (or 1 tsp. instant)

Steps:

Score flank steak on each side at 1 inch intervals.
In large bowl combine bread cubes, onion, celery, parsley, sage, salt & pepper, wine and mix well.
Place stuffing down center of meat and roll up, working from the long side, and tie with cooking twine.
In a dutch oven or large pan, brown the meat in the hot oil.
Add 2 cups water and boullion.
Cover and simmer for 2 to 2 1/2 hrs until tender.
Slice across grain and serve with juices.

BRAISED FLANK STEAK

Braised Flank Steak image

Make and share this Braised Flank Steak recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb flank steak
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sweet vermouth
1 (14 1/2 ounce) can diced tomatoes

Steps:

Sprinkle both sides of the steak with the oregano, salt and pepper.
Heat a large nonstick skillet over medium high.
When the pan is very hot, add the steak.
Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
Turn the steak and cook another 4 minutes.
Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 inches thick and has good marbling. This will help ensure that the steak is tender and flavorful.
Marinate the steak: Marinating the steak in a flavorful marinade for at least 4 hours, or up to overnight, will help to tenderize the meat and infuse it with flavor.
Cook the steak over high heat: Flank steak is best cooked over high heat so that it can quickly sear and develop a nice crust. This will help to keep the steak juicy and flavorful.
Don't overcook the steak: Flank steak is a relatively thin cut of meat, so it is important to not overcook it. Otherwise, it will become tough and chewy.
Slice the steak against the grain: When slicing the steak, be sure to slice it against the grain. This will help to make the steak more tender and easier to chew.

Conclusion:

Braised flank steak is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your braised flank steak turns out tender, flavorful, and juicy. So next time you're looking for a quick and easy meal, give braised flank steak a try!