FLANK STEAK WITH CABBAGE AND BACON

Flank Steak with Cabbage and Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 slices thick-cut bacon, chopped
1/4 cup vegetable oil
1 onion, chopped
1/2 head Savoy cabbage, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons sugar
1 cup low-sodium chicken broth
Kosher salt and freshly ground pepper
1 flank steak (about 1 1/2 pounds), halved lengthwise
1 tablespoon paprika
1 teaspoon garlic powder
1/4 cup chopped fresh parsley (or a mix of parsley and dill)

Steps:

Cook the bacon with 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar and sugar. Stir in the chicken broth, 3/4 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat to a steady simmer, cover and cook, stirring occasionally, until tender and slightly saucy, about 15 minutes.
Meanwhile, put each piece of steak between 2 sheets of plastic wrap and pound with the flat side of a meat mallet or heavy skillet until about ½ inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder.
Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium rare. Transfer to a cutting board to rest 10 minutes, then slice.
Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 109 milligrams, Sodium 742 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 42 grams, Sugar 11 grams