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.

Recipe by Cooking Light November 1996

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

202 calories; calories from fat 51%; fat 11.4g; saturated fat 4.9g; mono fat 4.8g; poly fat 0.5g; protein 22.7g; carbohydrates 1.1g; fiber 0.1g; cholesterol 57mg; iron 2.4mg; sodium 181mg; calcium 9mg.