Quick Barbecue Flank Steak

Photo: Randy Mayor; Styling: Cindy Barr

Try this with coleslaw and Texas toast. For the toast, combine 1 tablespoon softened butter and 1 minced garlic clove; spread on 4 (1 1/2-ounce) slices toasted sourdough bread.

Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 0.0%
  • Fat: 10.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.6g
  • Carbohydrate: 10.4g
  • Fiber: 1.1g
  • Cholesterol: 57mg
  • Iron: 3.2mg
  • Sodium: 625mg
  • Calcium: 38mg

Ingredients

  • 1 cup barbecue sauce
  • 1/4 cup fresh lemon juice
  • 1 tablespoon prepared mustard
  • 1 1/2 teaspoons celery seeds
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves, minced
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray

Preparation

  1. 1. Preheat broiler.
  2. 2. Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  3. 3. While steak stands, bring sauce mixture to a boil in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.
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