Greek Flank Steak Stifado

MNLisaB's Note:

A tender steak stir fry with a mixture of ground ginger,cinnamon, allspice, oregano and finished with feta cheese for a Greek flair. This is from a treasured Soup and Stew cookbook from my cookbook collection.

• Total Time: 55 mins
• Prep 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

Directions:

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.

Reviews

[ThatSouthernBelle]

We really liked this. Maybe a little more of the reduction would have put this over the top. I'm sure I'll be making this a lot! Thanks! Made for My 3 Chefs Fall 2008