Sauerbraten Steak with Flatbread
A classic German dish made with marinated steak served with crusty flatbread. The charred, flaky texture of the flatbread pairs perfectly with the tender, sauerbraten steak.
Ingredients
- ●1.5 pounds steakFlank steak or skirt steak work well for this dish
- ●1 loaf flatbreadLook for a crusty, flaky flatbread to pair with the steak
- ●1 medium onion
- ●1 tablespoon caraway seeds
- ●1/2 cup vinegar
- ●1/4 cup water
- ●1 teaspoon salt
- ●1/2 teaspoon pepper
Instructions
- 1
In a large bowl, whisk together vinegar, water, caraway seeds, salt, and pepper.
- 2
Add the sliced onion to the bowl and marinate for at least 2 hours, or overnight.
- 3
Preheat the oven to 300°F (150°C).
- 4
Remove the steak from the marinade, letting any excess liquid drip off.
- 5
Sear the steak in a hot skillet over high heat for 2-3 minutes per side.
- 6
Transfer the skillet to the preheated oven and cook to desired level of doneness.
- 7
Let the steak rest for 10 minutes before slicing thinly against the grain.
- 8
Serve the sliced steak with crusty flatbread on the side.
- 9
Warm the flatbread by wrapping it in foil and placing it in the oven for a few minutes.
- 10
Slice the flatbread into strips and serve alongside the steak.