Braised Flank Steak


1 Reminisce Angus Beef flank steak (approximately 1.5 to 2 pounds)
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon honey or brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Braising Liquid:
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons olive oil (for searing)
Salt and black pepper to taste
Fresh parsley for garnish (optional)


Marinate the Flank Steak

In a bowl, whisk together soy sauce, red wine vinegar, Worcestershire sauce, olive oil, honey or brown sugar, minced garlic, dried thyme, and paprika.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 2 hours, or overnight for optimal flavor.

Preheat the Oven

Preheat your oven to 325°F (163°C).

Sear the Flank Steak

Heat 2 tablespoons of olive oil in an oven-safe Dutch oven or deep skillet over medium-high heat.
Remove the flank steak from the marinade, letting excess marinade drip off.
Sear the flank steak for 3-4 minutes per side or until browned. Remove the steak and set it aside.

Prepare Braising Liquid

In the same pan, deglaze with red wine (if using), scraping up any browned bits.
Add beef broth to the pan.

Braise in the Oven

Return the seared flank steak to the pan, ensuring it is partially submerged in the braising liquid.
Cover the Dutch oven or skillet and transfer it to the preheated oven.
Braise for 2-2.5 hours or until the flank steak is fork-tender.


Remove the braised flank steak from the oven.
Slice the steak against the grain into thin slices.
Spoon some of the braising liquid over the slices.
Garnish with fresh parsley if desired.

Accompaniments: Serve the braised flank steak over mashed potatoes, rice, or with crusty bread to soak up the flavorful braising liquid.

Vegetables: Consider adding vegetables like carrots, onions, or mushrooms to the braising liquid for added flavor.

Wine Pairing: If you used red wine in the braising liquid, consider serving the dish with the same wine.