Braised Flank Steak
Transform your dinner table with the rich, savory flavors of this Braised Flank Steak recipe, a true comfort food classic. Perfectly seasoned and pan-seared flank steak is slow-cooked to tender perfection in a robust sauce made of red wine, beef broth, and aromatic vegetables like carrots, celery, and onions. Infused with garlic, tomato paste, thyme, and bay leaves, this dish delivers deep, complex flavors in every bite. The low-and-slow braising technique ensures melt-in-your-mouth results, while the slow cooker or Dutch oven does all the heavy lifting. Serve this hearty, home-cooked meal with a generous ladle of its flavorful sauce, and garnish with fresh parsley for a burst of color and freshness. Ideal for cozy family dinners or special occasions, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat the oven to 325°F (160°C).
Pat the flank steak dry with paper towels and season both sides with salt and black pepper.
Lightly dust the steak with flour, shaking off any excess.
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the flank steak on both sides until a deep golden-brown crust forms, approximately 3-4 minutes per side. Remove the steak from the pot and set it aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, dried thyme, and bay leaves, stirring to combine.
Return the seared flank steak to the pot, making sure it is mostly submerged in the liquid. Add more broth or water if needed.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Let the steak braise in the oven for 2.5 to 3 hours, or until it is fork-tender.
Once done, remove the pot from the oven and let it rest for 10 minutes.
Slice the flank steak against the grain and serve hot with the braising vegetables and sauce spooned over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
