Peppered Flank Steak

1 Review
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Yield
6 servings (serving size: 3 ounces)
November 1996
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 202
  • Caloriesfromfat 51%
  • Fat 11.4g
  • Satfat 4.9g
  • Monofat 4.8g
  • Polyfat 0.5g
  • Protein 22.7g
  • Carbohydrate 1.1g
  • Fiber 0.1g
  • Cholesterol 57mg
  • Iron 2.4mg
  • Sodium 181mg
  • Calcium 9mg

How to Make It

Step 1

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

Step 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.

Step 3

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

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Ratings & Reviews

cooking4two09's Review

cooking4two09
October 02, 2009
Extremely easy to make. My VERY picky boyfriend ate it and loved it! I enjoyed it quite a bit too. I served it with mashed potatos and green beans. My steak wasn't too thick so I cooked it on medium heat for about 4 minutes on each side for Medium-Rare doneness. It came out great and I will def. reuse this recipe :)