This braised flank steak 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, plus a green vegetable such as broccoli or asparagus.
Ingredients
- all-purpose flour: 0.5 cup
- garlic powder: 0.5 tsp
- salt and pepper: (to taste)
- beef flank steak: 1 piece (1 1/2 pound)
- cooking oil: 1 Tbsp
- chicken broth: 1 can (13.75 ounce can)
- lemon juice: 2 tsp
- garlic: 2 clove (minced)
- whole cloves: 3 piece
Metric Conversion
Stages of cooking
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Mix flour and garlic powder together in a shallow dish. Season with salt and pepper. Dip steak into the flour mixture evenly coating both sides. Discard remaining flour mixture.
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Heat cooking oil in a skillet over medium-high heat. Place steak into the skillet and cook until browned, about 5 minutes per side. Stir in chicken broth, lemon juice, garlic, and cloves. Bring to a boil, then reduce the heat to low. Cover and simmer until steak is tender, about 1 1/2 hours.
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To serve, remove steak from the skillet and slice across the grain into thin strips. Place on serving plates and ladle sauce over top.
