Tender & Tangy: Braised Flank Steak with Lemon and Garlic
Braised flank steak is a dish that transforms a relatively tough cut of meat into a succulent, flavorful masterpiece. While flank steak is known for its robust flavor, it can be a bit challenging to cook to perfect tenderness. Braising, a slow cooking method in liquid, is the ideal technique for breaking down the tough fibers and creating a truly melt-in-your-mouth experience. This recipe elevates the classic braised flank steak with the bright, zesty flavors of lemon and garlic, creating a dish that’s both comforting and vibrant.
This braised flank steak with lemon and garlic is perfect for a weeknight dinner, yet elegant enough to serve to guests. The leftovers are fantastic in sandwiches, salads, or even tacos. The simplicity of the ingredients belies the depth of flavor achieved through the slow braising process. Get ready to impress with this surprisingly easy and incredibly delicious recipe!
## Why Braise Flank Steak?
Flank steak, cut from the abdominal muscles of the cow, is a lean and flavorful cut. However, its muscle fibers are long and can become tough if cooked quickly over high heat. Braising addresses this issue by:
* **Breaking Down Tough Fibers:** The slow, gentle cooking in liquid breaks down the collagen, a protein that contributes to toughness, into gelatin, which adds a rich, silky texture.
* **Infusing Flavor:** The braising liquid, in this case, a combination of broth, wine (optional), lemon juice, and garlic, penetrates the meat, imparting deep and complex flavors throughout.
* **Maintaining Moisture:** Braising ensures the steak remains moist and succulent, preventing it from drying out.
## The Star Ingredients
* **Flank Steak:** The foundation of the dish. Look for a flank steak with good marbling, which will contribute to flavor and tenderness. Aim for about 2-2.5 pounds.
* **Lemons:** Fresh lemon juice and zest add brightness and acidity, balancing the richness of the beef. Use fresh lemons for the best flavor.
* **Garlic:** A generous amount of garlic provides a pungent and aromatic base for the sauce. Freshly minced garlic is preferred over pre-minced.
* **Olive Oil:** Used for searing the steak and sautéing the vegetables. Use a good quality extra virgin olive oil for the best flavor.
* **Onion:** Adds sweetness and depth to the braising liquid.
* **Carrots and Celery:** These aromatic vegetables, known as mirepoix, contribute to the complexity of the sauce.
* **Beef Broth:** The primary braising liquid, adding richness and savory flavor. Use low-sodium broth to control the salt level.
* **Dry White Wine (Optional):** Adds complexity and acidity to the braising liquid. If you prefer not to use wine, simply substitute with more beef broth.
* **Fresh Herbs (Thyme, Rosemary):** Add fragrant notes to the braising liquid. Fresh herbs are preferable, but dried herbs can be used in a pinch.
* **Bay Leaf:** A classic addition to braises, adding a subtle savory flavor.
* **Salt and Black Pepper:** Essential for seasoning the steak and the braising liquid. Use freshly ground black pepper for the best flavor.
## Step-by-Step Recipe: Braised Flank Steak with Lemon and Garlic
**Prep Time:** 20 minutes
**Cook Time:** 3-3.5 hours
**Serves:** 6-8
**Ingredients:**
* 2-2.5 pounds flank steak
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 cup dry white wine (optional, substitute with beef broth if preferred)
* 4 cups beef broth
* 1/2 cup fresh lemon juice
* Zest of 1 lemon
* 2 sprigs fresh thyme
* 2 sprigs fresh rosemary
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 2 tablespoons chopped fresh parsley, for garnish (optional)
**Equipment:**
* Large Dutch oven or oven-safe pot with a lid
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Tongs
**Instructions:**
**1. Prepare the Flank Steak:**
* Pat the flank steak dry with paper towels. This will help it sear properly.
* Season the flank steak generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning, as this is the only chance to directly season the meat before braising.
**2. Sear the Flank Steak:**
* Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Make sure the pot is large enough to accommodate the flank steak and the vegetables.
* Once the oil is hot and shimmering, carefully place the flank steak in the pot. Sear for 3-4 minutes per side, or until a deep brown crust forms. Avoid moving the steak around too much during searing, as this will prevent it from browning properly.
* Remove the seared flank steak from the pot and set it aside.
**3. Sauté the Vegetables:**
* Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes. This step is crucial for building flavor in the braising liquid.
* Add the minced garlic to the pot and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
**4. Deglaze the Pot (Optional):**
* If using white wine, pour it into the pot and scrape the bottom with a wooden spoon to loosen any browned bits (fond) that have accumulated. This adds even more flavor to the sauce. Cook for 2-3 minutes, allowing the wine to reduce slightly.
**5. Add the Braising Liquid and Seasonings:**
* Pour in the beef broth and lemon juice. Add the lemon zest, fresh thyme sprigs, fresh rosemary sprigs, and bay leaf.
* Bring the liquid to a simmer.
**6. Braise the Flank Steak:**
* Return the seared flank steak to the pot, making sure it is mostly submerged in the braising liquid. If necessary, add more beef broth to cover the steak.
* Cover the pot with a tight-fitting lid. If your lid doesn’t fit snugly, you can use a piece of aluminum foil to create a tighter seal.
* Transfer the pot to the preheated oven and braise for 3-3.5 hours, or until the flank steak is fork-tender. The exact braising time will depend on the thickness of the steak and the oven temperature. Check the steak after 3 hours and continue braising if necessary.
**7. Shred the Flank Steak:**
* Carefully remove the pot from the oven and let it rest for 15-20 minutes before shredding the steak. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
* Remove the flank steak from the pot and place it on a cutting board. Using two forks, shred the steak into bite-sized pieces. Alternatively, you can slice the steak thinly against the grain.
**8. Reduce the Sauce (Optional):**
* If you want a thicker sauce, strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the strained liquid to the pot and simmer over medium heat until it has reduced to your desired consistency. This can take anywhere from 10-20 minutes.
**9. Combine and Serve:**
* Return the shredded or sliced flank steak to the pot with the braising liquid (reduced or unreduced).
* Stir to coat the steak evenly with the sauce.
* Serve the braised flank steak hot, garnished with chopped fresh parsley (if desired).
## Serving Suggestions
This braised flank steak with lemon and garlic is incredibly versatile and can be served in a variety of ways:
* **Over Mashed Potatoes or Polenta:** The creamy texture of mashed potatoes or polenta complements the rich, savory steak and tangy sauce perfectly.
* **With Roasted Vegetables:** Serve alongside roasted vegetables such as carrots, potatoes, Brussels sprouts, or asparagus for a complete and balanced meal.
* **In Sandwiches or Sliders:** Shredded braised flank steak makes a delicious filling for sandwiches or sliders. Top with your favorite condiments, such as horseradish mayo or a tangy slaw.
* **In Tacos or Burritos:** Use the shredded steak as a filling for tacos or burritos. Add your favorite toppings, such as salsa, guacamole, and sour cream.
* **Over Pasta:** Toss the shredded steak and sauce with your favorite pasta for a hearty and flavorful meal.
* **As a Main Course:** Simply serve the braised flank steak on a platter, garnished with fresh herbs, and let your guests help themselves.
## Tips and Variations
* **Use a Dutch Oven:** A Dutch oven is ideal for braising because it provides even heat distribution and retains moisture. However, you can use any oven-safe pot with a tight-fitting lid.
* **Don’t Overcrowd the Pot:** Sear the flank steak in batches if necessary to avoid overcrowding the pot. Overcrowding will lower the temperature of the oil and prevent the steak from browning properly.
* **Adjust the Lemon and Garlic:** Adjust the amount of lemon juice and garlic to your taste. If you prefer a more pronounced lemon flavor, add more lemon juice or zest. If you love garlic, feel free to add an extra clove or two.
* **Add Other Vegetables:** Feel free to add other vegetables to the braising liquid, such as mushrooms, bell peppers, or tomatoes.
* **Spice it Up:** Add a pinch of red pepper flakes to the braising liquid for a touch of heat.
* **Slow Cooker Option:** You can also make this recipe in a slow cooker. Sear the flank steak as directed, then transfer it to the slow cooker along with the vegetables, braising liquid, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak is fork-tender.
* **Make it Ahead:** Braised flank steak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving.
## Nutritional Information (Approximate, per serving)
* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 10-15g
*Note: Nutritional information can vary based on specific ingredients and portion sizes.*
## Conclusion
This braised flank steak with lemon and garlic recipe is a winner. It transforms a humble cut of meat into a tender, flavorful, and unforgettable dish. The bright, zesty flavors of lemon and garlic elevate the classic braise, making it a perfect choice for any occasion. With its simple ingredients and straightforward instructions, this recipe is accessible to home cooks of all skill levels. So, gather your ingredients, fire up your oven, and get ready to enjoy a truly exceptional meal!
Enjoy this recipe and don’t forget to share it with your friends and family. Bon appétit!