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Flank Steak with Honey Mustard Sauce

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Prep 20 min
Total 60 min
Servings 8

Ingredients

beef flank steak (1 1/2 lb)

cup Italian dressing

teaspoons olive oil

tablespoons white wine or chicken broth

clove garlic, finely chopped

1/2

cup chicken broth

1/4

cup honey

tablespoons yellow mustard

1/2

teaspoon salt

1/2

teaspoon allspice

1/4

teaspoon ground red pepper (cayenne)

tablespoons finely chopped cilantro, if desired

Steps

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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.

Nutrition Information

Nutrition Facts

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;