So, yes, that flank steak was too big for one serving, so I sliced it in two and made two dishes.
Although braising is usually reserved for tougher cuts of meet, I wanted the fall-apart result of braising.
1T garlic powder
1/2 pound flank steak
1 lemon, sliced cross-wise
1c red wine
Turn the oven on to 350 degrees.
Put a skillet on high heat. Put the flour and garlic powder in a small, flat pan that will fit the steak. Place the steak in the flour mix and cover it well (dredge).
Add 1 teaspoon oil to the hot skillet.
Go back to the steak. Shake off the excess flour and gently place it in the skillet. Turn the heat down to medium high. Brown each side about 2-4 minutes. Remove the flank from the skillet and set it in an oven-proof pan. (For a small cut, you can use a glass bread baking dish.)
Place the lemon slices around the meat. Gently pour the red wine over the meat. Cover the dish with aluminum foil and place in the over. Bake for 40 minutes.
Serve with collard greens or kale.