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Name: Marinated Flank Steak W/lemon Herb Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic minced; 2 ts Soy sauce; 1 ts Dry mustard; 1/4 ts Sugar; 1/4 c salad oil & dry red wine Ea; 1/4 ts Summer savory leaves; 1/2 ts Salt; 1 tb Worcestershire; 1 sprigs Watercress; 1 1-lb Flank steak (up to 1 1/2lbs)

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INGREDIENTS

1 Garlic ; minced
2 ts Soy sauce
1 ts Dry mustard
1/4 ts Sugar
1/4 c salad oil & dry red wine ; Ea
1/4 ts Summer savory leaves
FOR GARNISH
1/2 ts Salt
1 tb Worcestershire
1 sprigs Watercress
1 1-lb Flank steak ; (up to 1 1/2lbs)

Servings

INSTRUCTIONS

Lemon herb butter: Beat 1/3 cup soft butter until fluffy; gradually beat in 1 1/2 T lemon juice until well combined. Mix in 3 T each finely chopped parsley and watercress, 1 tsp. worcestershire sauce, 1/4 tsp. tarragon and dash white pepper. Shape into a roll or cube, wrap, and chill to blend flavors. Place steak in shallow dish. In a covered jar or blender, shake together oil, wine, worcestershire sauce, soy sauce, mustard, garlic, salt, sugar, and savory. Pour over steak, turning to coat well. Cover and refrigerate, 8 hrs. or more, turning once or twice. Remove steak, reserving marinade. Place on a rack in a broiling pan. Broil about 4" from heat, until well browned (about 6 minutes per side for rare), brushing occasionally with marinade. Slice thinly, cutting diagonally. Serve topped with thin slices of lemon herb butter. Garnish with watercress. TIPS: Flank steak will be most tender if cooked only to rare or medium rare stage of doneness. Cooked more, it tends to become rather tough. You can substitute 2 T cider vinegar for 1/4 cup dry red wine.

NOTES

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Marinated Flank Steak W/lemon Herb Butter

1 Garlic minced
2 ts Soy sauce
1 ts Dry mustard
1/4 ts Sugar
1/4 c salad oil & dry red wine Ea
1/4 ts Summer savory leaves
 FOR GARNISH
1/2 ts Salt
1 tb Worcestershire
1 sprigs Watercress
1 1-lb Flank steak (up to 1 1/2lbs)

Lemon herb butter:  Beat 1/3 cup soft butter until fluffy; gradually beat  in 1 1/2 T lemon juice until well combined. Mix in 3 T each finely chopped  parsley and watercress, 1 tsp. worcestershire sauce, 1/4 tsp. tarragon and  dash white pepper.  Shape into a roll or cube, wrap, and chill to blend  flavors. Place steak in shallow dish. In a covered jar or blender, shake  together oil, wine, worcestershire sauce, soy sauce, mustard, garlic, salt,  sugar, and savory. Pour over steak, turning to coat well. Cover and  refrigerate, 8 hrs. or more, turning once or twice. Remove steak, reserving  marinade.  Place on a rack in a broiling pan. Broil about 4" from heat,  until well browned (about 6 minutes per side for rare), brushing  occasionally with marinade.  Slice thinly, cutting diagonally. Serve topped  with thin slices of lemon herb butter. Garnish with watercress. TIPS: Flank  steak will be most tender if cooked only to rare or medium rare stage of  doneness.  Cooked more, it tends to become rather tough. You can substitute  2 T cider vinegar for 1/4 cup dry red wine.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 4

Calories: 311
Calories from Fat: 198 (64%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 1.8g
Cholesterol 39.2mg		12 %
Sodium 145.1mg		5 %
Potassium 428.9mg		11 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.5g
Protein 24.4g		35 %
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: 311

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