Braised Flank Steak with Red Wine
Braised Flank Steak with Red Wine is a hearty, slow-cooked dish where tough flank steak is simmered in red wine, broth, and aromatics until tender and flavorful. It typically includes ingredients like onions, carrots, celery, garlic, and herbs such as thyme and bay leaf. The dish has roots in French and Italian cooking traditions, where braising is a classic technique for transforming economical cuts of meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates unless served with starchy sides. It provides key nutrients like iron, zinc, and B vitamins from the beef, along with antioxidants from the red wine. A typical serving (about 6-8 ounces of meat with sauce) ranges from 400-600 calories, depending on the cut of beef and amount of wine or fat used.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Iron | 4.5 mg |
| Potassium | 520 mg |
| Zinc | 7.0 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 8.0 mg |
| Vitamin B6 | 0.6 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising with wine is a hallmark of rustic European cuisine, reflecting a tradition of making tough, affordable cuts of meat tender and delicious through slow cooking. Nutritionally, the red wine not only adds depth of flavor but also contributes polyphenols, which are compounds studied for their potential health benefits.
