1 T. EE Olive Oil
2 T. Balsamic Vinegar
1 T. Worcestershire Suace
1 T. Dijon Mustard
2 cloves Garlic, minced
1 lb. Flank Steak
1 T. cracked Black Pepper
1/2 tsp. Salt
1 C. Chicken Broth
1 medium Onion, cut into 1/4″ thick rings

In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 – 6 minutes per side (for medium-rare).Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 – 5 minutes per side. Add the remaining brother as needed to prevent the onions from sticking. Thinly slice the steak across the grain; serve with the onions.

Yield: 4 servings
Calories: 239
Fat: 12g
Fiber: 1g