Oven-Braised Flank Steak: A Flavorful and Tender Delight

Flank steak, a relatively lean and flavorful cut of beef, is often relegated to grilling or stir-fries. However, when braised low and slow in the oven, it transforms into a melt-in-your-mouth masterpiece. This recipe unlocks the full potential of flank steak, resulting in a deeply savory and incredibly tender dish that’s perfect for a weeknight dinner or a special occasion.

## Why Braise Flank Steak?

Braising is a cooking method that involves searing meat at high heat and then simmering it in liquid for an extended period. This process is particularly beneficial for tougher cuts of meat like flank steak because it breaks down the connective tissues, resulting in a tender and succulent final product. Oven braising offers consistent heat and allows for even cooking, ensuring that the flank steak is cooked perfectly throughout.

## Key Ingredients for Oven-Braised Flank Steak

* **Flank Steak:** Choose a flank steak that is about 1.5 to 2 pounds in weight and has good marbling. The marbling (flecks of fat within the muscle) will contribute to the flavor and tenderness of the steak.
* **Olive Oil:** Used for searing the steak and sautéing the vegetables.
* **Aromatics:** Onions, carrots, and celery form the mirepoix, a classic flavor base for braises. Garlic adds another layer of pungent flavor.
* **Herbs:** Fresh thyme and rosemary provide earthy and aromatic notes to the braising liquid.
* **Beef Broth:** The primary braising liquid, providing rich beefy flavor. Low-sodium broth allows you to control the salt content of the dish.
* **Red Wine:** Adds depth and complexity to the braising liquid. Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Chianti.
* **Tomato Paste:** Adds umami and richness to the sauce.
* **Worcestershire Sauce:** Enhances the savory flavors and adds a hint of tanginess.
* **Bay Leaf:** Contributes a subtle herbal aroma to the braising liquid.
* **Salt and Pepper:** To season the steak and the braising liquid.

## Step-by-Step Recipe for Oven-Braised Flank Steak

### Prep Time: 20 minutes

### Cook Time: 3-3.5 hours

### Serves: 4-6

**Ingredients:**

* 1.5-2 pounds flank steak
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 2 sprigs fresh thyme
* 1 sprig fresh rosemary
* 3 cups beef broth
* 1 cup dry red wine
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening the sauce)

**Equipment:**

* Large Dutch oven or oven-safe pot with a tight-fitting lid
* Tongs
* Cutting board
* Chef’s knife

**Instructions:**

**1. Prepare the Flank Steak:**

* Pat the flank steak dry with paper towels. This will help it sear properly.
* Season generously with salt and freshly ground black pepper on both sides.

**2. Sear the Flank Steak:**

* Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
* Carefully place the flank steak in the hot oil and sear for 3-4 minutes per side, or until a deep brown crust forms. This searing process is crucial for developing flavor.
* Remove the steak from the pot and set aside.

**3. Sauté the Vegetables:**

* Add the chopped onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant.

**4. Deglaze the Pot:**

* Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). This is where a lot of flavor resides, so don’t skip this step!
* Let the wine simmer for a few minutes to reduce slightly.

**5. Add the Remaining Ingredients:**

* Stir in the tomato paste and Worcestershire sauce.
* Add the beef broth, thyme sprigs, rosemary sprig, and bay leaf.
* Bring the mixture to a simmer.

**6. Braise the Flank Steak:**

* Return the seared flank steak to the pot, ensuring it is mostly submerged in the braising liquid.
* Bring the liquid back to a simmer, then cover the pot with a tight-fitting lid.
* Transfer the pot to a preheated oven at 325°F (160°C).
* Braise for 3-3.5 hours, or until the flank steak is fork-tender. Check the steak after 3 hours; it should be easily pierced with a fork.

**7. Shred the Flank Steak:**

* Carefully remove the pot from the oven.
* Transfer the flank steak to a cutting board and let it rest for 10-15 minutes before shredding with two forks.

**8. Thicken the Sauce (Optional):**

* While the steak is resting, you can thicken the sauce if desired. Remove the thyme sprigs, rosemary sprig, and bay leaf from the pot.
* In a small bowl, whisk together the cornstarch and cold water to form a slurry.
* Slowly pour the cornstarch slurry into the braising liquid, stirring constantly.
* Bring the sauce to a simmer over medium heat and cook until thickened, about 2-3 minutes.

**9. Serve:**

* Return the shredded flank steak to the pot with the sauce.
* Toss to coat the steak with the sauce.
* Serve hot over mashed potatoes, rice, polenta, or your favorite side dish.
* Garnish with fresh parsley, if desired.

## Tips for the Best Oven-Braised Flank Steak

* **Don’t skip the searing:** Searing the flank steak is essential for developing a rich, flavorful crust. Make sure your pan is hot before adding the steak.
* **Use a Dutch oven:** A Dutch oven is ideal for braising because it distributes heat evenly and has a tight-fitting lid to trap moisture.
* **Don’t overcrowd the pot:** If your Dutch oven is too small to hold the flank steak and vegetables in a single layer, sear the steak in batches and sauté the vegetables in batches.
* **Braise low and slow:** Braising at a low temperature for a long time is key to tenderizing the flank steak.
* **Check for doneness:** The flank steak is done when it is easily pierced with a fork.
* **Let the steak rest:** Allowing the steak to rest before shredding allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Adjust the seasoning:** Taste the braising liquid after cooking and adjust the seasoning with salt and pepper as needed.
* **Make it ahead:** Braised flank steak is even better the next day, as the flavors have had time to meld. Store the steak and sauce separately in the refrigerator and reheat before serving.

## Variations and Additions

* **Add vegetables:** You can add other vegetables to the braise, such as mushrooms, potatoes, or parsnips.
* **Spice it up:** Add a pinch of red pepper flakes or a chopped jalapeño to the braising liquid for a little heat.
* **Use different herbs:** Experiment with different herbs, such as oregano, sage, or marjoram.
* **Add balsamic vinegar:** A splash of balsamic vinegar at the end of cooking adds a touch of sweetness and acidity.
* **Make it Mexican-inspired:** Use chili powder, cumin, and oregano for a Mexican-inspired flavor. Serve with tortillas, salsa, and guacamole.

## Serving Suggestions

Oven-braised flank steak is incredibly versatile and can be served in a variety of ways:

* **Mashed Potatoes:** A classic pairing, the creamy mashed potatoes perfectly complement the rich and savory steak.
* **Rice:** Serve over white rice, brown rice, or even cauliflower rice for a healthier option.
* **Polenta:** Creamy polenta is another delicious accompaniment to braised flank steak.
* **Pasta:** Toss the shredded steak with your favorite pasta and the braising sauce for a hearty and flavorful meal.
* **Tacos or Burritos:** Shredded braised flank steak makes an excellent filling for tacos or burritos.
* **Sandwiches:** Pile the shredded steak onto crusty rolls with your favorite toppings for a satisfying sandwich.
* **Salads:** Top a salad with shredded braised flank steak for a protein-packed and flavorful meal.

## Make-Ahead Instructions

This recipe is perfect for making ahead of time. The braised flank steak can be made up to 3 days in advance and stored in the refrigerator. To reheat, gently warm the steak and sauce in a saucepan over medium heat, or in the oven at 300°F (150°C). The flavors actually improve as they sit, making this a great option for meal prepping or entertaining.

## Storage Instructions

Store leftover braised flank steak in an airtight container in the refrigerator for up to 3 days. You can also freeze the steak for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (approximate per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 10-15g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

## Conclusion

Oven-braised flank steak is a truly satisfying and flavorful dish that is sure to impress. With its tender texture, rich flavor, and versatility, it’s a recipe that you’ll want to make again and again. So, gather your ingredients, preheat your oven, and get ready to enjoy a culinary masterpiece!

## FAQs

**Q: Can I use a different cut of beef?**

A: While flank steak is ideal for this recipe, you can also use other tough cuts of beef, such as chuck roast or brisket. However, you may need to adjust the cooking time accordingly.

**Q: Can I make this in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Sear the flank steak as directed, then transfer it to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak is fork-tender.

**Q: Can I make this without red wine?**

A: Yes, you can substitute the red wine with more beef broth or a non-alcoholic red wine alternative.

**Q: How do I know when the flank steak is done?**

A: The flank steak is done when it is easily pierced with a fork. It should be very tender and easily shreddable.

**Q: Can I add potatoes to the braise?**

A: Yes, you can add potatoes to the braise. Add them about an hour before the end of the cooking time, so they don’t become too mushy.

**Q: What’s the best way to reheat the braised flank steak?**

A: The best way to reheat braised flank steak is in a saucepan over medium heat, or in the oven at 300°F (150°C). You may need to add a little extra beef broth to prevent the steak from drying out.

**Q: Is flank steak healthy?**

A: Flank steak is a relatively lean cut of beef, making it a good source of protein and iron. However, it is important to consume it in moderation as part of a balanced diet.

**Q: Can I freeze braised flank steak?**

A: Yes, you can freeze braised flank steak for up to 2 months. Thaw overnight in the refrigerator before reheating.

**Q: What are some other ways to use leftover braised flank steak?**

A: Leftover braised flank steak can be used in tacos, burritos, sandwiches, salads, or pasta dishes.

**Q: Where can I find flank steak?**

A: Flank steak is typically available at most grocery stores and butcher shops.