Braised Flank Steak with Lemon and Garlic

SUBMITTED BY: Dianemwj

"This 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, and a green vegetable such as broccoli or asparagus."

PREP TIME	10 Min
COOK TIME	1 Hr 40 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

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INGREDIENTS

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves

READ REVIEWS (18)

DIRECTIONS

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 meat.

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REVIEWS

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Reviewed on Sep. 13, 2007 by ~TAYLOR~

Di, this was simply to die for (no pun intended!)I had to use a bit of powdered cloves due to what I had on hand, and I wanted to serve it OVER the buttered egg noodles. There really wasn't quite enough sauce for that. I added 1/2 cup beef broth, and a pckg. of crimimi mushrooms to the pot. Actually, the meat took more like 2 hours or so to cook... but it was well worth the wait. Very tender, fall apart and delish over the egg noodles! Great flavor, but next time I'll make sure to have enough chicken broth in the house! In any event.... it's a definite addition to the "do again" file. Thanks!

6 users found this review helpful

Reviewed on Sep. 13, 2007 by LINDA MCLEAN

Well Miss Diane, let me tell you that this was a hit with Drew and Ashley! I did add a few of my own herbs and spices but didn't have any cloves in the house. Nonetheless, both said the meat was so tender and full of flavor. Served this over wide egg noodles. Thanks hon!

5 users found this review helpful

Reviewed on Nov. 29, 2007 by OUR TABLE TALK

Oh my goodness... what a palate pleaser this recipe turned out to be! Followed it to the "T" and ended up with the best piece of flank steak we've had in ages. Amazing flavor, fall-apart meat... what more could one ask for? Try this recipe, people... it won't disappoint! Thanks so much, Dianemjw.

3 users found this review helpful

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Recipe Submitter:

Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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NUTRITION INFORMATION

Servings Per Recipe: 3

Amount Per Serving

Calories: 739

Total Fat: 43.3g
Cholesterol: 164mg
Sodium: 846mg
Total Carbs: 18.3g
Dietary Fiber: 1g
Protein: 64.8g

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