Flank steak with braised cabbage and bacon

Ingredients:

• 2 thick slices bacon, cut into pieces
• 1/4 cup vegetable oil
• 1 onion, chopped
• Half a head of Savoy cabbage, thinly sliced
• 3 tablespoons white wine vinegar
• 2 tablespoons of sugar
• 1 cup lightly salted chicken broth
• 1 flank steak (about 0.7 kg), cut in half lengthwise
• 1 tbsp paprika
• 1 teaspoon garlic powder
• 1/4 cup chopped fresh parsley (or a mixture of parsley and dill)

Preparation:

1. In a large Dutch oven over medium-high heat, cook the bacon in 2 tablespoons vegetable oil, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar, and sugar. Stir in the chicken broth, 3/4 teaspoon salt, and a few grinds of black pepper and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until softened and a light sauce forms, about 15 minutes.
2. Meanwhile, place each steak between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet until about 1 cm thick. Season generously with salt and pepper, then sprinkle with paprika and garlic powder.
3. Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium-rare. Transfer to a cutting board, let rest for 10 minutes, then slice.
4. Mix the parsley with the stewed cabbage, season with salt and pepper to taste. Serve with the steak.