Flank steak with braised cabbage and bacon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 27 G., saturated fats 7 G., proteins 42 G., carbohydrates 21 G., fiber 6 G., cholesterol 109 mg, sodium 742 mg, sugar 11 G.
Calories 490, total fat 27 G., saturated fats 7 G., proteins 42 G., carbohydrates 21 G., fiber 6 G., cholesterol 109 mg, sodium 742 mg, sugar 11 G.
Juicy beef flank steak achieves the perfect flavor and texture when tenderized and grilled to medium-rare. Before frying, rub the meat with paprika and garlic powder for an incomparable flavor. Serve flank steak sliced very thinly against the grain, ensuring a melt-in-your-mouth experience. Braised Savoy cabbage with crispy bits of smoked bacon is the perfect side dish for this beef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 thick slices bacon, cut into pieces
- 1/4 cup vegetable oil
- 1 onion, chopped
- Half a head of Savoy cabbage, thinly sliced
- 3 tablespoons white wine vinegar
- 2 tablespoons of sugar
- 1 cup lightly salted chicken broth
- 1 flank steak (about 0.7 kg), cut in half lengthwise
- 1 tbsp paprika
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (or a mixture of parsley and dill)
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Cooking the dish according to the recipe:
- In a large Dutch oven over medium-high heat, cook the bacon in 2 tablespoons vegetable oil, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar, and sugar. Stir in the chicken broth, 3/4 teaspoon salt, and a few grinds of black pepper and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until softened and a light sauce forms, about 15 minutes.
- Meanwhile, place each steak between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet until about 1 cm thick. Season generously with salt and pepper, then sprinkle with paprika and garlic powder.
- Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium-rare. Transfer to a cutting board, let rest for 10 minutes, then slice.
- Mix the parsley with the stewed cabbage, season with salt and pepper to taste. Serve with the steak.
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