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Braised Flank Steak with Lemon and Garlic

Braised Flank Steak with Lemon and Garlic

Name: Braised Flank Steak with Lemon and Garlic
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 3 servings
Ingredients: ½ cup all-purpose flour; ½ 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

Rating: 4.22 stars

68 Ratings
56 Reviews
2 Photos

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.

By Dianemwj

Gallery

Recipe Summary

prep:

10 mins

cook:

1 hr 40 mins

total:

1 hr 50 mins

Servings:

Yield:

3 servings

Nutrition Info

Ingredients

Original recipe yields 3 servings

The ingredient list now reflects the servings specified

½ cup all-purpose flour
½ 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

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

732 calories; protein 64.4g 129% DV; carbohydrates 18.4g 6% DV; fat 42.5g 65% DV; cholesterol 166.9mg 56% DV; sodium 793.7mg 32% DV. Full Nutrition

Reviews (56)

Most helpful positive review

~TAYLOR~

09/14/2007

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! Read More

Helpful

(22)

Most helpful critical review

gztg44

09/19/2011

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. Read More

Helpful

(19)

68 Ratings

5 star values: 42
4 star values: 15
3 star values: 2
2 star values: 2
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

~TAYLOR~

09/13/2007

Helpful

(22)

gztg44

09/19/2011

Helpful

(19)

LINDA MCLEAN

09/13/2007

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! Read More

Helpful

(18)

Cooking 101

08/26/2007

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. Read More

Helpful

(14)

Suemck

09/09/2007

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! Read More

Helpful

(6)

stan4

11/22/2010

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!!!! Read More

Helpful

(6)

McGregor

08/22/2007

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! Read More

Helpful

(6)

WILZAC

12/02/2010

A very easy recipe to follow you can get other things done while it's cooking. My husband was quite surprised on how tender it came out. Got a great big hug and a kiss for this one. Read More

Helpful

(5)

Anonymous

10/27/2010

I changed the recipe a little bit since I had about a 2lb piece of flank steak. I used the same amount of flour and garlic powder that were suggested for the beef coating it actually seemed to be a little too much and had plenty of flour leftover to toss. I also sped up the cooking time a bit to about one hour since I usually don't like to spend more time than that on dinner. I browned both sides of the meat like it said and poured one can of chicken broth 3 tsp of lemon juice 2 tsp of minced garlic sea salt and lots of pepper. I brought the juice to a boil on medium/high heat and covered the pan. I left the meat and steam cook on medium heat for about half hr on one side and then turned meat over for another half hr since broth did not engulf entire meat. After meat cooked I took it out onto a cutting board to cut into thin slices. I added cornstarch to the juices to thicken and then I added the sliced meat back into the juice/gravy. I boiled a few potatoes and propped open some canned peas as sides. I personally mashed my potatoes with a fork while they were still hot and added the gravy all over them and the meat...it was delicious! Read More

Helpful

(5)

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Nutritional Information

Braised Flank Steak with Lemon and Garlic

Servings Per Recipe: 3
Calories: 731.8

% Daily Value *

protein: 129 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 65 %

saturated fat: 82 %

cholesterol: 56 %

vitamin a iu:

niacin equivalents: 179 %

vitamin b6: 53 %

vitamin c: 4 %

folate: 15 %

calcium: 3 %

iron: 48 %

magnesium: 21 %

potassium: 23 %

sodium: 32 %

thiamin: 49 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Braised Flank Steak with Lemon and Garlic

1 of 56

All Reviews

~TAYLOR~

09/13/2007

Helpful

(22)

gztg44

09/19/2011

Helpful

(19)

LINDA MCLEAN

09/13/2007

Helpful

(18)

Cooking 101

08/26/2007

Helpful

(14)

Suemck

09/09/2007

Helpful

(6)

stan4

11/22/2010

Helpful

(6)

McGregor

08/22/2007

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!

Helpful

(6)

WILZAC

12/02/2010

A very easy recipe to follow you can get other things done while it's cooking. My husband was quite surprised on how tender it came out. Got a great big hug and a kiss for this one.

Helpful

(5)

Anonymous

10/27/2010

Helpful

(5)

1 of 2 Braised Flank Steak with Lemon and Garlic

pmchefsherry

2 of 2 Braised Flank Steak with Lemon and Garlic

Jessica

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Braised Flank Steak with Lemon and Garlic

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (56)

Most helpful positive review

Most helpful critical review

All Reviews for Braised Flank Steak with Lemon and Garlic

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Braised Flank Steak with Lemon and Garlic

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (56)

Most helpful positive review

Most helpful critical review

All Reviews for Braised Flank Steak with Lemon and Garlic