Try this Marinated Flank Steak W/lemon Herb Butter recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 311
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