1 T. EE Olive Oil
\n2 T. Balsamic Vinegar
\n1 T. Worcestershire Suace
\n1 T. Dijon Mustard
\n2 cloves Garlic, minced
\n1 lb. Flank Steak
\n1 T. cracked Black Pepper
\n1\/2 tsp. Salt
\n1 C. Chicken Broth
\n1 medium Onion, cut into 1\/4″ thick rings<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 239
\nFat: 12g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n