Braised Flank Steak with Mashed Potatoes

• 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!