• Main Courses

Braised Flank Steak with Mashed Potatoes


Ingredients for 4 servings

  • 2.2 pounds (1 kg) of flank steak
  • 10.6 ounces (300 g) potatoes
  • A sprig of sage
  • A sprig of rosemary
  • One onion
  • One glass of red wine
  • Olive oil as needed
  • Balsamic vinegar as needed, about 40 ml
  • Salt as needed
  • 1.4 ounces (40 g) butter
  • 1.4 ounces (40 g) milk


  1. Cook the potatoes, mash them, and make the puree with butter, milk, and salt. Keep it warm.
  2. Season the flank steak with salt. In a large pot, brown the steak on all sides in a little oil, then remove it. Add the chopped onion to the pot and sauté for 3 minutes on low heat.
  3. Deglaze with balsamic vinegar, then return the steak to the pot, add the sage and rosemary, and deglaze with the red wine. Allow the alcohol to evaporate.
  4. Add a glass of water, cover, and cook on low heat for 1.5 hours, stirring occasionally.
  5. Once the meat is cooked, remove it and separate it from the bones. Puree the cooking liquid, add a little more balsamic vinegar, return the steak to the pot, and reduce the sauce until it coats the meat. Adjust the seasoning with salt if necessary.
  6. Serve the braised flank steak with the mashed potatoes, garnished with fresh chives as desired.

Buon appetito!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.