The first step is to prepare your flank steak and season.
You'll need to tenderize your flank steak and flatten it out as best you can so it is of even thickness. If you have a meat mallet, perfect. If you don't (I do not own one) then you can use something else in your kitchen that is strong enough to pound without breaking. I place the steak in between two pieces of wax paper on top of a cutting board and start pounding.
Once your steak is of even thickness (again, as best as you can do because this is a tough cut of beef), season both sides and set aside. For the seasoning, use half of all the seasonings to flavor the steak. Reserve the remaining half of the seasonings for the soup.
Next, get out a large bowl to throw all your chopped fresh veggies into and then start chopping.
Chop up the onion, celery, baby carrots, fresh green beans, garlic cloves and potatoes. Toss them all into the bowl you got out and set aside until you're ready to add to the dutch oven.
*PRO-TIP: fresh veggies pack so much more flavor and nutrients and reduce the extra sodium that comes from canned veggies. So if you can, use fresh veggies. Most grocery stores have pre-chopped veggies you can grab if you're not like me and find chopping veggies relaxing! For tips on chopping these veggies, see above in the post under "How to Chop Veggies Like a Pro"
Now you're ready to cut your flank steak.
Slice the steak into strips cutting perpendicular to the grain of the muscle fibers. Once the steak is in strips, gather those strips and cut them down into chunks about the size of a quarter.
Next, place your dutch oven onto the stove on medium-high heat. Allow it to heat for 5 minutes. Then add in the avocado oil and allow the oil to get up for another 3-5 minutes. Once everything is nice and hot, toss in your steak pieces and brown.
Once your steak pieces have browned, dump in all your chopped veggies, the bone broth, bay leaves and the remainder of your seasonings. Stir to combine and bring to a boil.
Reduce heat to a simmer and leave to cook with the lid cracked to let steam out for 1.5 hours.
Serve with some sourdough bread and prepare yourself to feel so comfy and cozy!
Serving Size 2 cups
Servings 10
xoxo Ashley
Ingredients
Directions
The first step is to prepare your flank steak and season.
You'll need to tenderize your flank steak and flatten it out as best you can so it is of even thickness. If you have a meat mallet, perfect. If you don't (I do not own one) then you can use something else in your kitchen that is strong enough to pound without breaking. I place the steak in between two pieces of wax paper on top of a cutting board and start pounding.
Once your steak is of even thickness (again, as best as you can do because this is a tough cut of beef), season both sides and set aside. For the seasoning, use half of all the seasonings to flavor the steak. Reserve the remaining half of the seasonings for the soup.
Next, get out a large bowl to throw all your chopped fresh veggies into and then start chopping.
Chop up the onion, celery, baby carrots, fresh green beans, garlic cloves and potatoes. Toss them all into the bowl you got out and set aside until you're ready to add to the dutch oven.
*PRO-TIP: fresh veggies pack so much more flavor and nutrients and reduce the extra sodium that comes from canned veggies. So if you can, use fresh veggies. Most grocery stores have pre-chopped veggies you can grab if you're not like me and find chopping veggies relaxing! For tips on chopping these veggies, see above in the post under "How to Chop Veggies Like a Pro"
Now you're ready to cut your flank steak.
Slice the steak into strips cutting perpendicular to the grain of the muscle fibers. Once the steak is in strips, gather those strips and cut them down into chunks about the size of a quarter.
Next, place your dutch oven onto the stove on medium-high heat. Allow it to heat for 5 minutes. Then add in the avocado oil and allow the oil to get up for another 3-5 minutes. Once everything is nice and hot, toss in your steak pieces and brown.
Once your steak pieces have browned, dump in all your chopped veggies, the bone broth, bay leaves and the remainder of your seasonings. Stir to combine and bring to a boil.
Reduce heat to a simmer and leave to cook with the lid cracked to let steam out for 1.5 hours.
Serve with some sourdough bread and prepare yourself to feel so comfy and cozy!