Peppered Flank Steak

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

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 51%
  • Fat: 11.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 22.7g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 57mg
  • Iron: 2.4mg
  • Sodium: 181mg
  • Calcium: 9mg

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

  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.
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