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Flank Steak with Honey Mustard Sauce

  • Prep 20 min
  • Total 60 min
  • Ingredients 12
  • Servings 8

Ingredients

1
beef flank steak (1 1/2 lb)
1
cup Italian dressing
2
teaspoons olive oil
3
tablespoons white wine or chicken broth
1
clove garlic, finely chopped
1/2
cup chicken broth
1/4
cup honey
2
tablespoons yellow mustard
1/2
teaspoon salt
1/2
teaspoon allspice
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons finely chopped cilantro, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
820mg
34%
Potassium
270mg
8%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
13g
Protein
25g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 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.
  • 2 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.
  • 3 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.

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