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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the flank steak dry with paper towels and season both sides with salt and black pepper.

Step 3

Lightly dust the steak with flour, shaking off any excess.

Step 4

In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 8

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.

Step 9

Add the beef broth, dried thyme, and bay leaves, stirring to combine.

Step 10

Return the seared flank steak to the pot, making sure it is mostly submerged in the liquid. Add more broth or water if needed.

Step 11

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Let the steak braise in the oven for 2.5 to 3 hours, or until it is fork-tender.

Step 13

Once done, remove the pot from the oven and let it rest for 10 minutes.

Step 14

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

Serving size	2208.4 grams (2208.4g)

Amount per serving	% Daily Value*
Calories	2525

Total Fat 131.00g	168%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 5.70g
Cholesterol 826mg	275%
Sodium 8003mg	348%
Total Carbohydrate 62.40g	23%
Dietary Fiber 17.00g	61%
Total Sugars 25.30g
Protein 279.20g	558%

Vitamin D 36IU	182%
Calcium 406mg	31%
Iron 28mg	153%
Potassium 5281mg	112%

*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.

Source of Calories

Fat: 46.3%

Protein: 43.9%

Carbs: 9.8%