Greek Flank Steak Stifado

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 sprinkle with salt and pepper in a small bowl, mix cinnamon, oregano, ginger and allspice.
• 3 sprinkle this mixture over steak strips.
• 4 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.
• 5 remove the strips when they are well browned.
• 6 when all the meat is browned, reduce the heat to medium and add the slivered onion.
• 7 cook, stirring often, until soft and lightly browned, about 5-7 minutes.
• 8 blend in garlic, brown sugar, tomato paste and vinegar.
• 9 add the wine and bring to the boiling point.
• 10 cover and reduce heat and cook for 15 minutes.
• 11 increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
• 12 mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
• 13 transfer to a warm serving platter and sprinkle with feta cheese and parsley.