Reducing the tangy-sweet marinade for this recipe on the stove top deepens its rich flavor. Use leftovers to top a green salad for lunch the next day.
1/3 cup balsamic vinegar
1/4 cup fat-free, less-sodium beef broth
2 tablespoons molasses
2 tablespoons whole-grain Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Chopped green onions (optional)
How to Make It
Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.
Remove steak from bag, reserving marinade. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove steak from oven; loosely cover with foil.
While steak broils, place reserved marinade in a small nonstick skillet. Bring to a boil; cook until reduced to 1/3 cup (about 6 minutes), stirring occasionally.
Cut steak diagonally across the grain into 1/4-inch-thick slices. Drizzle mustard-molasses sauce over steak. Top with onions, if desired.
Simple, fast, and yummy! I used chicken broth instead of beef broth. But, meat turned out perfect and glaze was the perfect balance of tangy and sweet. We cook a lot and my husband thought it was extra special- company worthy. Didn't take long to cook either.
The meat turned out great; I had never broiled flank steak before and it was really easy. The marinade was yummy, but the sauce never thickened (actually, I doubled it for the marinade, so that could have had something to do with it. I will definitely make again.
Loved this recipe! This was easy to prepare, relatively quick and made a delicious sauce. We used a New York strip instead of a flank steak. The sauce is delightfully tangy from the balsamic and mustard and has a nice kick from the molasses. So easy!
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