Greek Flank Steak Stifado Recipes

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BEEF STIFADO RECIPE (GREEK BEEF STEW)



Beef Stifado recipe (Greek beef stew) image

The perfect traditional Greek beef stew (stifado) recipe. Find out how to prepare beef stifado the traditional Greek way for that melt-in-the-mouth texture you've been looking for.

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h

Yield 5

Number Of Ingredients 13

1 kg good-quality stewing beef, cut into portions (35 ounces)
1.5 kg pearl onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
2 ripe tomatoes (without skins) roughly chopped or tinned (400g) chopped tomatoes (14 oz)
1 tbsp tomato paste
1 bay leaf
3-4 allspice berries
a pinch nutmeg
salt and freshly ground pepper
A bit of water

Steps:

  • To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
  • Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
  • Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
  • Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don't want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
  • Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

Nutrition Facts : ServingSize 1 medium bowl, Calories 467kcal, Sugar 3.6g, Sodium 752.8mg, Fat 22g, SaturatedFat 5.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 8.7g, Fiber 1.9g, Protein 56.1g, Cholesterol 150mg

GREEK FLANK STEAK



Greek Flank Steak image

A flank steak stuffed with feta cheese and kalamata olives.

Provided by DREW10UGA

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 32m

Yield 4

Number Of Ingredients 7

1 flank steak
butcher's twine
salt and ground black pepper to taste
1 bunch baby spinach
¼ cup crumbled feta cheese
¼ cup chopped kalamata olives
2 strips cooked crispy bacon

Steps:

  • Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
  • Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  • Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
  • Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
  • Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g

GREEK FLANK STEAK AND VEGGIE SALAD



Greek Flank Steak and Veggie Salad image

Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

Provided by Molly Gilbert

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 15

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups cherry tomatoes, halved
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

Steps:

  • Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
  • Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g

BEEF STIFADO



Beef Stifado image

This is a popular Greek dish, really rich sauce with lots of flavour serve with roast potatoes or just some nice crusty bread.

Provided by richard510

Time 2h20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
  • Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
  • then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
  • then finally add your chopped tomatoes and continue stirring for 5 minutes,
  • then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
  • whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.

GREEK STUFFED FLANK STEAK



Greek Stuffed Flank Steak image

Fabulous flavor and nice presentation. My sister shared this recipe with me---it is one of her favorites to prepare for guests. It is adapted from The Complete Cooking Light Cookbook.

Provided by GaylaJ

Categories     Steak

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini pepper
2 tablespoons dried breadcrumbs
1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
1/4 teaspoon salt
1 (1 1/2 lb) flank steaks
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine
1/2 cup water
1/2 teaspoon dried oregano

Steps:

  • Combine first 6 ingredients and set aside.
  • Trim fat from steak.
  • Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
  • Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
  • Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
  • Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
  • Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
  • Remove string and cut steak into 8 slices; serve with cooking liquid.

Nutrition Facts : Calories 224.6, Fat 8.1, SaturatedFat 3.2, Cholesterol 57.9, Sodium 502.7, Carbohydrate 12.6, Fiber 1.9, Sugar 1.6, Protein 21.9

GREEK FLANK STEAK STIFADO



Greek Flank Steak Stifado image

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.

Provided by MNLisaB

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.
  • Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
  • Sprinkle this mixture over steak strips.
  • 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.
  • Remove the strips when they are well browned.
  • When all the meat is browned, reduce the heat to medium and add the slivered onion.
  • Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
  • Blend in garlic, brown sugar, tomato paste and vinegar.
  • Add the wine and bring to the boiling point.
  • Cover and reduce heat and cook for 15 minutes.
  • Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
  • Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
  • Transfer to a warm serving platter and sprinkle with feta cheese and parsley.

Nutrition Facts : Calories 453.7, Fat 26, SaturatedFat 11.8, Cholesterol 96.1, Sodium 307.7, Carbohydrate 9.7, Fiber 0.8, Sugar 6.1, Protein 38.5

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