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Peppered Flank Steak

Peppered Flank Steak
HOWARD L. PUCKETT
Yield

6 servings (serving size: 3 ounces)

Balsamic vinegar and lemon juice help tenderize this less-tender cut of beef and add flavor. After cooking, slice the steak immediately across the grain into thin strips.

Ingredients

  • 1 (1 1/2-pound) lean flank steak
  • 1 teaspoon cracked or freshly ground pepper
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh lemon juice

Nutrition Information

  • calories 202
  • caloriesfromfat 51 %
  • fat 11.4 g
  • satfat 4.9 g
  • monofat 4.8 g
  • polyfat 0.5 g
  • protein 22.7 g
  • carbohydrate 1.1 g
  • fiber 0.1 g
  • cholesterol 57 mg
  • iron 2.4 mg
  • sodium 181 mg
  • calcium 9 mg

How to Make It

  1. Trim fat from steak. Rub steak with pepper, garlic, and salt.

  2. Heat oil in a large skillet over medium-high heat. Add steak; cook 6 minutes on each side or until steak is desired degree of doneness, basting with vinegar.

  3. Cut steak across grain into thin slices. Drizzle lemon juice over steak.