Pan Roasted Steak and Onions
Sarah
ingredients
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- 1 pound flank steak
- 1 tbsp pepper
- 1/2 tsp salt
- 1 cup chicken broth
- 1 medium onion, cut into 1/4 inch rings
directions
- 1
Combine oil, vinegar, worcestershire sauce, mustard, and garlic in a ziploc bag and add steak. Marinate for at least 30 minutes or overnight.
- 2
Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle steak with pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5-6 minutes per side (for medium rare). Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4-5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking.
- 3
Thinly slice the steak across the grain and serve with onions.
notes
239 calories, 12 g fat, 7 g carb, 1 g fiber
Source: Sarah
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