BRAISED FLANK STEAK IN THE OVEN
This is one of my family's favorite recipes. We pair it with mashed potatoes and use the leftover sauce from the pan as gravy. So good, and it makes the house smell amazing as it cooks!
Provided by LaurieLoo
Categories Everyday Cooking Special Collection Recipes New
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
- Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
- Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 7 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 0.8 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 799.7 mg, Sugar 0.2 g
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 VEAL FLANK
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Trim the veal strips to square off the edges. Roll each piece, and tie with twine. Dredge the veal rolls lightly in flour seasoned with salt and pepper.
- In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes. Add the onions, leeks, carrots, celery and garlic. Cook for another five minutes. When the meat is browned, drain off the fat.
- Add the white wine; bring to a boil. Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water. Bring to a boil; then, remove from the heat and place in the oven, covered. Cook for 1 1/2 hours. Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes. Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 12 grams, Sodium 1143 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED FLANK STEAK WITH LEMON AND GARLIC
This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.
Provided by Dianemwj
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h50m
Yield 3
Number Of Ingredients 9
Steps:
- Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
- Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
- To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g
RED WINE-BRAISED FLANK STEAK WITH ROASTED PEPPERS, ONIONS, AND GRUYERE RECIPE
Provided by á-403
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. 2. Choose a heavy-bottomed ovenproff skillet or Dutch oven that's large enough for the flank steak to lie flat but is as snug as possible. 3. Add 2 tbs of the oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat from the skillet and set the meat aside. 4. Add the carrot and onion to the skillet, followed by the garlic. Saute the vegetables over medium-high heat until they start to brown but are still firm. 5. Add the red wine, enough to come three-fourths of the way up the side of the meat. 6. Add the thyme and 1 tsp of the salt, cover the skillet, and transfer to the oven. 7. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork. Transfer the meat to a plate to rest and cool. 8. Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). 9.With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2-3-inch pieces. Place the meat in the pot with the reduced juices and coat well. 10. Brush the red onion with the remaining 1 TBS vegetable oil. In grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. 11. Add the peppers, olive oil, sherry vinegar, and remaining 1 tsp of salt and mix well. 12. Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350 degree oven. Remove once the cheese is melted. Close the sandwiches, cut into halves, and serve.
BRAISED BEEF ROLLS
THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain. , Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. , Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 296mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 30g protein.
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.
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