Garlic flank steak with onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Flank steak is a convenient cut because it's so lean, and when slice | ||
| Thinly across the grain, it's tender and juicy. Pop potatoes and squash | ||
| Halves into the oven while the steak marinates, and serve with a cabbage | ||
| Salad dressed with vinaigrette. | ||
| 1½ | pounds | Flank steak |
| 1 | each | Clove garlic, slivered |
| 1 | teaspoon | Dried basil |
| ⅓ | cup | Balsamic or red wine vinegar |
| 2 | eaches | Onions, thickly sliced |
Directions
Trim off any fat from steak. Make ½ inch deep slits 1 inch apart over top of steak. Insert garlic sliver in each. Place in shallow dish. Sprinkle with basil. Pour vinegar over top, turning steak to coat. Marinate at room temperature for 30 minutes. Meanwhile, arrange onions in centre of lightly greased broiling pan. Remove 2 tbsp of the marinade and brush over onions. Bake in 400F oven for 20-25 minutes or until softened. Discarding marinade, sprinkle steak with ½ tsp each salt and pepper. Place steak on onions, broil for 8 minutes. Turn steak and broil for 3-5 minutes longer or until desired doneness. Transfer steak and onions to serving platter, tent with foil and let stand for 5 minutes before slicing thinly on the diagonal. makes 6 serving. Per serving: 200 calories, 26 gr protein, 8 gr fat, 4 gr carbo. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-17-94