Category: Beef

1 lb Flank steak --Marinade---

1 can (14.5 oz) beef broth

1/3 cup Balsamic vinegar

1/3 cup Reduced sodium soy sauce

1/2 cup Finely chopped onion

3 Cloves garlic, finely chopped

3 tbsp Dijon-style mustard with horseradish

1 tbsp Worcestershire sauce

1 Bay leaf

1 tsp Dried basil

1/2 tsp Dried oregano

1/2 tsp Dried thyme

1/2 tsp Dried sage

1/4 tsp Freshly ground black pepper

Marinade: Combine all marinade ingredients in a sealable plastic food-storage bag. Seal and shake to mix. Place steak in bag. Seal, shake and mix. Place in refrigerator and let marinate 1 to 8 hours. Preheat broiler. Lift meat from marinade. Discard marinade. Place meat on broiler-pan rack. Broil steak, 5 to 6 inches from heat source, about 3 minutes per side (rare) or 4 minutes per side (medium). Remove meat to cutting board. Let stand 10 minutes. Thinly slice across grain on a diagonal.



Recipe by: Richard Simmons' Farewell to Fat Cookbook Posted to MC-Recipe Digest V1 #689 by Crane Walden <cranew@foothill.net> on Jul 25, 1997