Reviewed: May 4, 2008

Simple to make, but it tastes like you slaved in the kitchen for hours. I use flat iron steak everytime I make this recipe, and it comes out perfect! Thanks a lot for posting this!

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newlywedchef


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Reviewed: Mar. 25, 2008

Taylor really liked. use more chicken broth

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This was so simple and easy, it turned out great, all the family loved it. I did add a twist of my own for more flavor,I used more chicken broth, more lemon juice and Lots more garlic. I also minced onions and sauted them in the oil with the garlic while I was browning the meat. I also added about 3 tablespoons of ketchup to the sause. This was great thanks for the recipe.

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Bectoria's Secrets

	Cooking Level: Expert Living In: Cooperstown, New York, USA
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Reviewed: Feb. 10, 2008

Easy, good for the whole family and great flavor. I will make this again!

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Bethany


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Reviewed: Feb. 9, 2008

A great use for Ranch Steak. It had a good hearty taste and couldn't have been easier to make. Nothing fancy, just a good down home "Meat and Potatoes" meal.

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XYTHEX

	Cooking Level: Intermediate
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Reviewed: Jan. 29, 2008

I followed the recipe exactly, right down to the whole cloves (though my eyebrow did raise a bit). I was late starting dinner, had to defrost the flank steak in the microwave, worried that there was NO WAY this would be tender. IT WAS FABULOUS! Hubby, (an ex-chef) said "oh, potroast.." but then continued to make "mmm" noises while eating. Told me to hang on to "the marinade recipe". LOL. I never admitted how easy this recipe was. GREAT job Diane! A keeper.

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Chris


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Reviewed: Jan. 6, 2008

I really liked how this turned out, but hubby was not as pleased. He looked at me and asked why I made flank steak the way I make my roast....so he wasn't so thrilled about the idea. If I hadn't told him that it was flank steak, he probably wouldn't have known it. I thought it was great. Thanks for the post.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Dec. 30, 2007

This was excellent. I did use an extra clove of garlic and simmered it a little longer about 2 hours. The meat was so tender and it smelt so good whilst cooking. My husband said 5 stars after 2 mouthfuls. I'll definitely be making this often. Thankyou Diane.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Nov. 29, 2007

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.

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OUR TABLE TALK

	Cooking Level: Expert Home Town: Beloit, Wisconsin, USA Living In: Pasadena, California, USA
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Reviewed: Nov. 19, 2007

My husband loved it. It was flavorful and I added onions which gave it more flavor.

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LivinLife68

	Cooking Level: Beginning Living In: Freeport, New York, USA
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Reviewed: Sep. 30, 2007

Great recipe!!!!! The best response in the table, silence... Everybody loved it!!

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dryummy

	Cooking Level: Intermediate
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Reviewed: 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!

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~TAYLOR~

	Home Town: New Rochelle, New York, USA Living In: San Marino, California, USA
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Reviewed: 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!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Sep. 9, 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!

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Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: 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.

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Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Reviewed: Aug. 22, 2007

I have to say that this was delicious. I was skeptical at first because the ingredients seemed too simple, but they blended very well together and the meat was very tender. Thanks.

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JayJay


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Reviewed: 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!

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McGregor


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Reviewed: Aug. 21, 2007

I guess I am not fan of flank steak. Mine always comes out too tough

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RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Braised Flank Steak with Lemon and Garlic

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newlywedchef

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Bectoria's Secrets

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XYTHEX

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Chris

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TchrJrHi

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OUR TABLE TALK

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LivinLife68

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dryummy

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~TAYLOR~

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LINDA MCLEAN

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Cooking 101

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