Braised Flank Steak

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Ready In:
50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Sprinkle both sides of the steak with the oregano, salt and pepper.
  • Heat a large nonstick skillet over medium high.
  • When the pan is very hot, add the steak.
  • Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
  • Turn the steak and cook another 4 minutes.
  • Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
  • Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
  • Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
  • Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.

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Reviews

  1. I followed this recipe as written. I was a bit skeptical that the meat would be tender after only 25 minutes of braising, but we were able to cut it with a fork. The sweetness of the vermouth and the acidity of the tomatoes combine for a really nice flavor. We'll definitely prepare this recipe again.
     
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