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.
Recipe by Cooking Light November 1996
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Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.
