CookNest

Looking for a budget-friendly way to turn lean round or flank steak into a melt-in-your-mouth dinner? Inspired by classic 1940s home cooking, this Steak with Spanish Sauce combines a tenderizing acidic marinade with a rich, aromatic tomato braise. Slow-baking allows the savory flavors of onions, bell peppers, celery, and tomatoes to deeply infuse the meat, producing tender beef in a thick, flavorful gravy.

Why You’ll Love This Recipe

  • Budget-Friendly Cut: Perfect for economical cuts like round or flank steak.
  • Melt-in-Your-Mouth Texture: The vinegar marinade breaks down tough muscle fibers, while slow baking ensures ultimate tenderness.
  • Rich Retro Flavor: A classic combination of cooked tomatoes, herbs, and aromatics.

Ingredients

Meat & Marinade:

  • 1 ½ lbs round steak or flank steak
  • 2 tbsp vinegar (apple cider vinegar or white vinegar)
  • 1 ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 small yellow onion, finely chopped
  • 1 small green bell pepper, minced
  • 1 tbsp minced celery (or celery leaves)
  • 1 tbsp fresh parsley, finely minced

Searing & Braising:

  • 2 tbsp lard, bacon fat, or beef drippings (or olive oil/butter)
  • 2 cups tomato puree (or condensed tomato soup for a sweeter sauce)

Step-by-Step Instructions

Step 1: Score & Marinate the Steak

  1. Place the steak on a cutting board. Using a sharp knife, lightly score both sides of the meat in a crosshatch pattern (shallow diagonal cuts ¼-inch deep). This allows the marinade to penetrate deep into the fibers.
  2. In a medium bowl, combine the vinegar, salt, pepper, chopped onion, minced green pepper, celery, and parsley.
  3. Place the steak in a shallow dish, cover thoroughly with the vegetable-vinegar mixture, and let it marinate in the refrigerator for at least 1 hour (or up to 4 hours for maximum tenderness).

Step 2: Sear the Beef

  1. Preheat your oven to 325°F (165°C).
  2. Remove the steak from the marinade, lightly scraping off the excess vegetable bits (save the marinade for the baking dish).
  3. Heat the lard or meat drippings in a heavy skillet over medium-high heat.
  4. Sear the steak for 2 to 3 minutes per side until a rich golden brown crust forms.

Step 3: Bake to Perfection

  1. Transfer the seared steak to a shallow baking dish or casserole dish.
  2. Pour the reserved vegetable marinade over and around the meat.
  3. Evenly pour the 2 cups of tomato puree (or tomato soup) over the top of the steak.
  4. Cover the baking dish tightly with aluminum foil or a lid.
  5. Bake at 325°F (165°C) for 2 hours, or until the steak is fork-tender and the sauce has thickened into a rich gravy.
Braised Round Steak Recipe, Vintage Spanish Steak, Retro Meat Recipes, Tender Flank Steak Casserole

Pro Tips for the Best Results

  • Don’t Skip Scoring: Scoring cuts through tough exterior fibers, ensuring the marinade tenderizes the steak evenly.
  • Low & Slow is Key: Round steak and flank steak are lean cuts. Baking low and slow at 325°F breaks down collagen for maximum juicy tenderness.
  • Serving Suggestion: Serve hot over a bed of creamy escalloped potatoes, mashed potatoes, or buttered egg noodles to soak up the delicious Spanish tomato gravy.

Estimated Nutrition Facts (Per Serving)

  • Calories: ~330 kcal
  • Protein: 38g
  • Carbohydrates: 11g
  • Fat: 14g
  • Saturated Fat: 5g
  • Sodium: 980mg
  • Fiber: 2.5g
  • Sugar: 5.5g