Name: Flank Steak with Cabbage and Bacon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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)

Directions

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.

Photograph by Ryan Dausch

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