Greek Flank Steak Stifado

Recipe by MNLisaB
READY IN: 55mins




  • Cut steak across the grain, slicing on the diagonal (partially freezing the meat helps), to make thin strips about 1 inch wide and 2 inches long.
  • Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
  • Sprinkle this mixture over steak strips.
  • In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
  • Remove the strips when they are well browned.
  • When all the meat is browned, reduce the heat to medium and add the slivered onion.
  • Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
  • Blend in garlic, brown sugar, tomato paste and vinegar.
  • Add the wine and bring to the boiling point.
  • Cover and reduce heat and cook for 15 minutes.
  • Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
  • Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
  • Transfer to a warm serving platter and sprinkle with feta cheese and parsley.