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Name: Balsamic Braised Steak
Prep time: 15 min
Total time: 6 h 15 min
Yield: 4
Cuisine: not set
Ingredients: 1.5 lb flank skirt or hangar steak, cut across the grain; salt and pepper to taste; 1/2 to 1 c balsalmic vinegar; 3 Tbsp olive oil; 2 T honey; 3 T worcestershire sauce; 1/2 tsp anchovy paste; 1 tsp tomato paste; 3 cloves of garlic minced or pressed

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INGREDIENTS

1.5 lb flank skirt ; or hangar steak, cut across the grain
salt and pepper ; to taste
1/2 to 1 c balsalmic vinegar
3 Tbsp olive oil
2 T honey
3 T worcestershire sauce
1/2 tsp anchovy paste
1 tsp tomato paste
3 cloves of garlic minced or pressed

Servings

INSTRUCTIONS

Season steak with salt and pepper. Mix marinade ingredients well in the insert of your slow cooker. Add steak. Cook on low for 6-8 hours, until tender (this will vary by cut). When done, remove steak from remaining juices and serve atop greens, prepared sauced pasta, or in a sandwich. You may thicken juices with flour or cornstarch (use the water-whisking technique and add slowly) and boiling for 5-7 minutes to reduce if you'd like a sauce for dipping or on mashed potatoes or cauliflower puree!

HOW TO MAKE THIS A FREEZER MEAL:

Season meat; mix marinade in a gallon freezer bag. Add steak, press out any air, seal, label, and freeze. You may thaw this the night before or dump the whole thing in on day of (if you do that add one hour to cook time and try to give it a stir partway through cooking).

NOTES

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Balsamic Braised Steak

1.5 lb flank skirt or hangar steak, cut across the grain
  salt and pepper to taste
1/2 to 1 c balsalmic vinegar 
3 Tbsp olive oil 
2 T honey 
3 T worcestershire sauce 
1/2 tsp anchovy paste 
1 tsp tomato paste 
3 cloves of garlic minced or pressed

HOW TO MAKE THIS A FREEZER MEAL:
Season meat; mix marinade in a gallon freezer bag. Add steak, press out any air, seal, label, and freeze. You may thaw this the night before or dump the whole thing in on day of (if you do that add one hour to cook time and try to give it a stir partway through cooking).

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4 Servings

Calories: 51
Calories from Fat: 24 (47%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0.8mg		0 %
Sodium 100.4mg		3 %
Potassium 133.6mg		4 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.2g
Protein 1g		1 %
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.

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Calories per serving: 51

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