Milk-Braised Steak with Herb Infusion

This unique take on traditional milk-braised steak brings together the tenderizing qualities of milk with a creative blend of herbs and spices. The steak simmers in a creamy, savory broth that enhances its natural flavors, while fresh herbs add a delightful aromatic touch. It's a perfect balance of classic comfort and innovative flair, ideal for a hearty dinner.

Ingredients:

• 2 pounds beef steak (such as chuck or brisket)
• 2 cups whole milk
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1/2 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Season the steak with salt and pepper, then sear it in the pot until browned on all sides, about 4-5 minutes per side. Remove the steak and set aside.
2. In the same pot, add the sliced onion and garlic. Sauté until softened, about 3 minutes.
3. Return the steak to the pot. Add the milk, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
4. Cover the pot and reduce the heat to low. Allow the steak to braise for about 2 hours, or until tender.
5. Once cooked, remove the steak and let it rest for a few minutes. Strain the milk mixture to remove solids, then stir in the fresh parsley and lemon juice for added brightness.
6. Slice the steak and serve it drizzled with the herbed milk sauce.