Peppered Flank Steak

Peppered Flank Steak Recipe
HOWARD L. PUCKETT
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.

Yield:

6 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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

Note:

November 1996
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