I loved the glaze. I liked the steak, but I think this would be a fantastic marinade for portobellos, or pork tenderloin too. I'll be trying those next time rather than the flank steak.
Mustard-Molasses Flank Steak
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.
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Marinate: 30 Minutes
- Calories: 219
- Calories from fat: 28%
- Fat: 7g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.2g
- Protein: 25.2g
- Carbohydrate: 12.4g
- Fiber: 0.3g
- Cholesterol: 37mg
- Iron: 2.6mg
- Sodium: 397mg
- Calcium: 60mg
- 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)
- 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.
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