Maminha ao Molho de Ervas Finas


  • 1 piece of Sulbeef flank steak
  • Salt and pepper to taste
  • Fine herbs (thyme, rosemary, parsley)
  • 3 minced garlic cloves
  • 1 cup dry red wine
  • 1 cup beef broth
  • Olive oil
  • Potatoes for accompaniment


  1. Marinate the flank steak: Season the flank steak with salt, pepper, minced garlic, and fine herbs. Let marinate for at least 30 minutes.
  2. Sear the meat: Heat a large skillet over medium-high heat with olive oil. Sear the flank steak on all sides until browned.
  3. Add the liquids: Pour the dry red wine over the meat and let the alcohol evaporate. Add the beef broth.
  4. Slow cook: Reduce the heat, cover the skillet, and cook over low heat for about 1 hour, or until the meat is tender.
  5. Cook the potatoes: While the meat is cooking, cook the potatoes in salted water until tender.
  6. Finish: Remove the flank steak from the skillet, slice into portions. Strain the sauce from the skillet and pour over the meat. Serve the Maminha with Fine Herb Sauce with the cooked potatoes.


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