Braised Flank Steak with Lemon and Garlic Recipe -
Braised Flank Steak with Lemon and Garlic Recipe
  • READY IN ABOUT 2 hrs

Braised Flank Steak with Lemon and Garlic

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 40 mins

    1 hr 50 mins


  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Sep 13, 2007

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!

Most Helpful Critical Review
Sep 19, 2011

Not good at all. Sauce was boring and not the least bit flavorful. Might be a good starter recipe, but needs a lot of work. If you have an advanced palate, I would not recommend this dish. ***Personal attacks against my reviews are not welcome. I can not help if your dish was inedible. Stalking my page and saying that I gave a false review is incorrect. I tried a dish that I thought sounded wonderful, and given your "expert" rating, I had high expectations. Unfortunately,those expectations were not met. It looks like I wasn't the only one who was disappointed in this dish.***


65 Ratings

Sep 13, 2007

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!

Aug 25, 2007

I marinated this the night before with olive oil, lemon pepper seasoning, garlic powder, salt and cracked black pepper. I used only one clove. OMG, this turned out so moist and tender. Thanks for the post.

Nov 22, 2010

I substituted flat iron steak for the flank steak and I added whole garlic cloves to cook with the juices in the pan, but o/w followed the recipe to a 't.' Fabulous! Tender. Moist. Every bite is flavorful! Bravo to your mother, Dianemwj!!!!

Sep 09, 2007

This is my new favorite recipe for flank steak! The meat was falling apart it was so tender. The flavors were wonderful together. I made this as written except I used a little more garlic than called for. Thanks, Diane, this is a keeper!

Aug 22, 2007

This was sooo good. I thickened the sauce at the end with a little cornstarch, but that's the only change. The flank steak came out tender and delicious. Thanks for the recipe!

Jan 11, 2011

Very quick and easy. My family loved it. I will be making it again.


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  • Calories
  • 732 kcal
  • 37%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 64.4 g
  • 129%
  • Sodium
  • 794 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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