Peppered Flank Steak

Ingredients

1 lean flank steak (1.5 lbs)
1 teaspoon cracked or freshly ground pepper
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1 teaspoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice

Directions

Trim fat from steak. Rub steak with pepper, garlic, and salt.

Heat oil in a large skillet over medium-high heat. Add steak; cook six 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.

Serves 6.

My Experience

I love balsamic vinegar, so I tripled the amount called for in the recipe, although the recipe tastes fine as is. Using cracked pepper really does turn out much better than ground pepper. This is an easy dish to prepare and a great way to use low-grade flank steak in a delicious meal.

Nutritional Information

Each serving: 202 calories (51% from fat); 11.4 grams fat (4.9 grams saturated, 4.8 grams monosaturated, 0.5 grams polyunsaturated); 22.7 grams protein; 1.1 grams carbohydrates; 0.1 grams fiber; 57 milligrams cholesterol; 2.4 milligrams iron; 9 milligrams calcium

Source

Cooking Light magazine, November/December 1996, page 168

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last updated: May 26, 1997