Braised Flank Steak

READY IN: 50mins
Top Review by Tennessee Cook

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.

Ingredients Nutrition


  1. Sprinkle both sides of the steak with the oregano, salt and pepper.
  2. Heat a large nonstick skillet over medium high.
  3. When the pan is very hot, add the steak.
  4. Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
  5. Turn the steak and cook another 4 minutes.
  6. Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
  7. Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
  8. Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
  9. 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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