Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

If you don't have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator.

Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill or broiler.

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  • Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.

  • Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.

  • While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.

Nutrition Facts

203 calories; calories from fat 39%; fat 8.8g; saturated fat 3.6g; mono fat 3.5g; poly fat 0.5g; protein 23.8g; carbohydrates 6.1g; fiber 1.1g; cholesterol 54mg; iron 2.7mg; sodium 445mg; calcium 32mg.
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