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Yes, and it was yummy. Rec: Braised Flank Steak with Lemon and Garlic (and fresh herbs)
Joined: Dec 9, 2005
Posted to Thread #20619 at 2:06 pm on Oct 8, 2011
I basically followed the technique for this recipe, making some changes and additions (in parentheses and see my notes) to suit my mood at the moment. We liked it and I definitely see myself making more braises with this cut of beef.
Braised Flank Steak with Lemon and Garlic (and onion and fresh herbs)
Braised flank steak becomes flavorful and tender when simmered slowly in chicken broth with garlic, cloves, and lemon juice in a stovetop preparation that's easy on the cook."
1/2 cup all-purpose flour (used less)
1/2 teaspoon garlic powder (omitted)
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 oz) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced (used 3 large cloves garlic)
3 whole cloves (omitted)
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 me
Pat’s notes: Some changes I made: Salt and peppered the flank steak first then dipped in flour (without the garlic powder) – proceeded with searing the flank steak on both sides then added sliced onion to the pan to saute a bit before adding broth and lemon juice. Added several sprigs of herbs to simmering broth: thyme, parsley, oregano. Omitted cloves (since I was using herbs). Enjoyed the flank steak – it was even better the next day for lunch. Next time I may use beef broth instead of chicken (though the chicken broth was fine this time around).
Other messages in this thread:
- 20619. Have the "Chew" on as background noise; Sam Champion said that his kitchen is his pass threw room - barb_b - 5:40pm on 10/04/11 (9)
- barb, Did you take notice of the Braised Chicken Michael Symon made. It looked really good! [NT] - GayR - 6:38pm on 10/04/11
- I have it on now and am counting how many times they say caramelized. Up to 15 [NT] - Heather_in_SF - 7:27pm on 10/04/11
- No, did not catch it; Looked on-line, he has a few recipes. I like their on-line format. - barb_b - 8:10pm on 10/04/11
- Here is a link to the recipe - Michael Symon's Braised Chicken Fennel and Potatoes [NT] [LINK] - GayR - 9:59pm on 10/04/11
- Thanks Gay. It is braising season! [NT] - barb_b - 3:46pm on 10/05/11
- Boy, no kidding, I've been champing at the bit to do some braising. Eyeing a flank steak braise - Pat-NoCal - 5:27pm on 10/05/11
- Did you braise your flank? What rec did you use? [NT] - barb_b - 10:14pm on 10/06/11
- Yes, and it was yummy. Rec: Braised Flank Steak with Lemon and Garlic (and fresh herbs) - Pat-NoCal - 2:06pm on 10/08/11
- Will try your rec soon. I am all about braising. Love Molly Stevens cookbook! Love your tweaks! [NT] - barb_b - 11:15pm on 10/08/11