My son loves to help mama cook, which means he’s no help at all. I need to get in and out of the kitchen with a healthy meal. This Braised Beef and Onions recipe is relatively simple with very little prep. It’s such a huge help for a mom with a busy toddler, like myself.
Cooking the beef and onions in the chicken broth, wine and spiced really makes a flavorful sauce as well as tender steak. I really love this recipe with roasted acorn squash but I think it would be good over spinach or cauliflower rice.
The Braised Beef and Onions recipe is a delicious one-pan dish. Braising the meat in wine, broth and herbs creates a very flavorful flank steak. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
Prep Time:10 mins
Cook Time:6 mins
Total Time:16 mins
1 1/2 -2 pounds Flank Steak
3 tablespoons Extra Virgin Olive Oil
1-2 Onions, sliced
3 teaspoons Dried Thyme
1 teaspoon Dried Rosemary
1/4 cup White Wine (optional, can use an additional 1/4 cup of chicken broth)
1/4 cup Chicken Broth
Preheat oven to 400.
Generously season the steak with salt then set aside.
Pour oil in large hot ovenproof frying pan over high heat.
Add the onions and herbs to the pan and cook for about 2-3 minutes.
Next place the steak in the pan to sear for 2 minutes on each side. Make sure to move the onions to the side to make enough room for the steak.
When the steak has finished, add the chicken broth, wine to the pan and then sprinkle the herbs over the meat.
Place the entire pan in the oven and cook for 6 minutes for medium.
When the steak is finished in the oven, cover and let rest for 10 minutes.
Cut the steak against the grain and serve with the onions.
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