The tangy steak sauce dresses up this steakhouse favorite.
Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let steak stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm. Serve with sauce.
This steak goes very well with Roasted Baby Carrots (BO 180317) and/or Panfried Parmesan Potatoes (BO 180268) on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 337 | ||
Calories from Fat: 198 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 82.5mg | 25 % | |
Sodium 178.7mg | 6 % | |
Potassium 434.5mg | 11 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2g | ||
Protein 31g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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