Rating: 4 stars
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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


Read the full recipe after the video.

Recipe Summary

6 servings (serving size: 3 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

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.