Ahhh, even if it wasn't an Ohio recipe, I would dig this.
- Carbohydrate 18.4005911751988 g
- Cholesterol 88.5677083333333 mg
- Fat 20.3179283333074 g
- Fiber 3.94238541514496 g
- Protein 50.5484843747271 g
- Saturated Fat 9.17627166666257 g
- Serving Size 1 1 Serving (441g)
- Sodium 911.717745370273 mg
- Sugar 14.4582057600538 g
- Trans Fat 2.61179374999142 g
- Calories 459 calories
Step-by-step
- Score the steak on both sides with a sharp knife. Dust with flour.
- Melt the butter in a large skillet. Add the steak and saute until well browned on both sides, about 3 minutes per side. Add the salt, pepper, celery, carrot and onion. Mix well. Stir in the tomato sauce, lemon juice, vinegar and sugar.
- Cover the skillet and simmer over low heat until the steak is tender, about 1 to 1? hours.
- Remove the steak from the skillet; keep warm. Reduce sauce by cooking, uncovered, for several minutes. Stir constantly. Serve with the steak.
Rich tomato sauce infused with cider vinegar clings tightly to deeply browned meat fibers while tender aromatics melt into a savory pan gravy. Flank steak contains substantial connective tissue that requires careful thermal management, transforming tough muscle into yieldable slices when braised low and slow.
- Choose a heavy-bottomed cast-iron skillet or Dutch oven with a tight-fitting lid to maintain steady internal moisture retention during the hour-long braise.
- Score the meat diagonally across the grain on both sides to allow the flour dusting and surrounding braising liquids to penetrate the muscular structure deeply.
- Store remaining portions in an airtight glass container for up to three days, where the collagen tightens further and makes the beef exceptionally easy to slice cold for sandwiches.
- Pair the sliced beef with plain buttered egg noodles or roasted root vegetables to absorb the abundant tomato reduction without competing with the vinegar acidity.
Reheating leftover slices gently in a covered skillet with two tablespoons of water prevents the lean beef from drying out. Slicing the chilled meat perpendicular to the muscle fibers ensures a tender bite every single time.
