Braised Flank Steak

This may be more of a winter dish, but it comes together so easily, that I make this year round to put in tacos, over polenta, or “Totchos” as Ashley Rodriguez originally paired it with in her book, Let's Stay In.

For those of you (omnivores) collecting make-ahead, freezeable, giftable meals, this is a good one. Easy to reheat and can be used a few different ways.

It also works with boneless, skinless chicken, and then needs half of the braising time. Don’t let the total time dissuade you, it’s mostly hands off!