Greek Flank Steak Stifado
Dive into the rich and aromatic flavors of Greek Flank Steak Stifado, a hearty and satisfying dish that combines tender chunks of seared flank steak with a slow-simmered tomato and red wine sauce infused with warm spices like cinnamon, cloves, and allspice. This Greek-inspired recipe is elevated with a touch of honey for sweetness and a splash of red wine vinegar for complexity, creating a perfect balance of savory and tangy. The addition of fresh thyme and bay leaves enhances the depth of flavor, making this stew-style dish both comforting and elegant. Serve it over roasted potatoes, crusty bread, or rice to capture every drop of the luscious sauce, and garnish with fresh parsley for a vibrant finish. Ready in just over an hour, this stifado is perfect for special occasions or a cozy family meal.
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Recipe Information
Ingredients
- 1.5 lbs flank steak
- 3 tbsp olive oil
- 2 medium red onions
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 14 oz canned crushed tomatoes
- 1 cup dry red wine
- 2 tbsp red wine vinegar
- 1 cup beef stock
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 5 pieces whole cloves
- 5 pieces allspice berries
- 5 sprigs fresh thyme
- 1 tbsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp flat-leaf parsley
Instructions
Pat the flank steak dry with paper towels. Slice it into large chunks, about 2 inches wide, and set aside.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the steak pieces on all sides, about 3-4 minutes per side. Remove the steak and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the red onions, sliced into thin wedges, and sauté for 5 minutes until softened.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Deglaze the pot by pouring in the red wine and scraping up any brown bits stuck to the bottom.
Add the crushed tomatoes, red wine vinegar, and beef stock to the pot. Stir to combine.
Tie the cinnamon stick, cloves, allspice berries, and thyme sprigs into a piece of cheesecloth or place them in a spice bag, and add it to the pot along with the bay leaves.
Return the browned steak to the pot, ensuring the pieces are submerged in the sauce.
Bring the mixture to a simmer, reduce the heat to low, cover with a lid, and cook for 75 minutes, stirring occasionally.
After 75 minutes, stir in the honey, salt, and black pepper. Remove the spice pouch and bay leaves.
Taste the sauce and adjust the seasoning with more salt or vinegar if needed.
Simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.
Garnish with fresh chopped parsley before serving.
Serve hot alongside roasted potatoes, crusty bread, or rice to soak up the sauce.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 12.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 993 mg | 21% | |
*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.
