Mustard-Molasses Flank Steak

Mustard-Molasses Flank Steak Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 3 ounces steak and about 1 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 10 Minutes
Marinate: 30 Minutes

Nutritional Information

Calories 219
Caloriesfromfat 28 %
Fat 7 g
Satfat 2.3 g
Monofat 2.2 g
Polyfat 0.2 g
Protein 25.2 g
Carbohydrate 12.4 g
Fiber 0.3 g
Cholesterol 37 mg
Iron 2.6 mg
Sodium 397 mg
Calcium 60 mg

Ingredients

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
Cooking spray
Chopped green onions (optional)

Preparation

1. Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.

2. Preheat broiler.

3. 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.

4. 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.

5. Cut steak diagonally across the grain into 1/4-inch-thick slices. Drizzle mustard-molasses sauce over steak. Top with onions, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note