Flank Steak Deluxe

A tough, affordable cut of flank steak transformed into something fork-tender through slow braising in a punchy, tangy sauce. The flour gets pounded right into the scored meat, which does two things: it tenderizes the steak and thickens the braising liquid into a rich gravy as it cooks.

The sauce is a bold mix of ketchup, Worcestershire, lemon juice, lemon zest, mustard, and a dash of hot sauce. It’s tangy, slightly sweet, and savory all at once. As it simmers low and slow for up to two hours, the flavors meld and the meat turns silky.

Served over a bed of rice to soak up every bit of that sauce, this is the kind of Sunday dinner that punches well above its grocery bill.

Kitchen Tips

• Score the meat in a crosshatch pattern on both sides before pounding in the flour. This breaks the tough muscle fibers and lets the seasoned flour penetrate deep.
• Brown the steak well before adding the sauce. That seared crust adds a layer of flavor the braise can’t create on its own.
• Keep the heat low. A gentle simmer tenderizes; a hard boil toughens. If the liquid is bubbling aggressively, turn it down.
• The recipe specifically says not to use an electric skillet. The heat distribution is uneven and can scorch the sauce.

Variations

• Add sliced mushrooms to the braising liquid for an earthy, meaty addition.
• Swap ketchup for tomato paste and a splash of red wine for a more refined sauce.
• Slice the braised steak thin against the grain and serve in warm tortillas with pickled onions for a taco night twist.