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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Recipe Summary

prep:
10 mins
cook:
1 hr 40 mins
total:
1 hr 50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(22)

Most helpful critical review

Rating: 1 stars
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
(19)
68 Ratings
  • 5 star values: 42
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
09/13/2007
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! Read More
(22)
Rating: 1 stars
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
(19)
Rating: 5 stars
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
(18)
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Rating: 5 stars
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
(14)
Rating: 5 stars
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
(6)
Rating: 4 stars
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
(6)
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Rating: 5 stars
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
(6)
Rating: 5 stars
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
(5)
Rating: 4 stars
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
(5)