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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Peppered Flank Steak

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.

Cooking Light NOVEMBER 1996

  • Yield: 6 servings (serving size: 3 ounces)

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.

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
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Peppered Flank Steak recipe

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