Greek Flank Steak Stifado
A tender steak stir fry with a mixture of ground ginger,cinnamon, allspice, oregano and finished with feta cheese for a Greek flair. This is from a treasured Soup and Stew cookbook from my cookbook collection.
- Ready In:
- 1 1⁄2 lbs flank steaks
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon allspice
- 1 tablespoon cooking oil
- 1 clove garlic, minced
- 1⁄2 cup dry red wine
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon dried oregano
- 2 tablespoons butter
- salt and pepper
- 1 large onion, thinly slivered
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1⁄3 cup feta cheese, crumbled
- chopped fresh parsley
- salt and pepper
- 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.
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