Best 2 Braised Flank Steak Recipes
Embark on a culinary journey with our braised flank steak recipes, promising an explosion of flavors that will tantalize your taste buds. Indulge in the classic Braised Flank Steak with Red Wine Sauce, where succulent flank steak is braised to perfection in a rich red wine sauce, creating a symphony of savory and robust flavors. For a taste of Italian inspiration, try our Braised Flank Steak with Marsala Wine and Mushrooms, where tender flank steak is braised in a luscious Marsala wine sauce, complemented by earthy mushrooms. If you prefer a touch of Asian flair, our Braised Flank Steak with Soy Sauce and Ginger will transport you with its umami-packed sauce, featuring a harmonious blend of soy sauce, ginger, and garlic. And for a hearty and comforting meal, our Braised Flank Steak with Guinness and Onions will warm your soul with its rich Guinness-infused sauce and caramelized onions. Each recipe offers a unique flavor profile, ensuring an unforgettable dining experience.
Let's cook with our recipes!
BRAISED STUFFED FLANK STEAK
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
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
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
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:
- Choosing the Right Flank Steak: Opt for a flank steak with good marbling, as it will yield more tender and flavorful results.
- Searing the Steak: Before braising, sear the flank steak in a hot skillet to develop a rich, caramelized crust and lock in the juices.
- Braising Liquid: Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both, to impart depth of flavor to the steak.
- Cooking Time: Braise the flank steak for at least 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Resting the Steak: After braising, let the steak rest for at least 10 minutes before slicing to allow the juices to redistribute and ensure a tender texture.
Conclusion:
Braised flank steak is a versatile and flavorful dish that can be enjoyed in a variety of ways. Whether served as a main course with mashed potatoes and vegetables, sliced and added to tacos or sandwiches, or used as a filling for empanadas or pot pies, this budget-friendly cut of meat is sure to satisfy. With its rich, savory taste and tender texture, braised flank steak is a delicious and satisfying meal that is perfect for any occasion.
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