Swanky flanky steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak -Marinade--- |
| 1 | can | (14.5 oz) beef broth |
| ⅓ | cup | Balsamic vinegar |
| ⅓ | cup | Reduced sodium soy sauce |
| ½ | cup | Finely chopped onion |
| 3 | Cloves garlic; finely chopped | |
| 3 | tablespoons | Dijon-style mustard with horseradish |
| 1 | tablespoon | Worcestershire sauce |
| 1 | Bay leaf | |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried sage |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Marinade: Combine all marinade ingredients in a sealable plastic food-storage bag. Seal and shake to mix. Place steak in bag. Seal, shake and mix. Place in refrigerator and let marinate 1 to 8 hours. Preheat broiler. Lift meat from marinade. Discard marinade. Place meat on broiler-pan rack. Broil steak, 5 to 6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat to cutting board. Let stand 10 minutes. Thinly slice across grain on a diagonal.
Recipe by: Richard Simmons' Farewell to Fat Cookbook Posted to MC-Recipe Digest V1 #689 by Crane Walden <cranew@...> on Jul 25, 1997