beef flank steak (1 1/2 lb)
tablespoons white wine or chicken broth
clove garlic, finely chopped
tablespoons yellow mustard
teaspoon ground red pepper (cayenne)
tablespoons finely chopped cilantro, if desired
In shallow glass or plastic dish or resealable food-storage plastic bag, place steak and dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
Heat oven to 350°F. Remove steak from marinade; discard marinade. In 12-inch skillet, heat oil over medium-high heat. Add steak. To seal in juices, cook 4 minutes on each side or just until brown. Remove from skillet; place on 15x10-inch pan. Cover with foil. Bake 8 to 10 minutes or until thermometer inserted in center reads 145°F.
Meanwhile, stir wine into skillet. Cook over low heat, stirring constantly and scraping up brown bits. Stir in garlic; cook 30 seconds. Stir in remaining sauce ingredients. Cook, stirring constantly, 1 to 2 minutes or until sauce thickens to barbecue sauce consistency. Drizzle over meat. Garnish with cilantro.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.