Flank Steak with Cabbage and Bacon

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.
  4. Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.