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.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (59%)|
|Amt Per Serving||% DV|
|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 %|
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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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