In a large nonamuminum baking dish, combine the oil, vinegar, Worcheshire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once.
Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5-6 minutes per side (for medium-rare). Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4-5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking.
Thinly slice the steak across the grain; serve with onions.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39.7mg||12 %|
|Sodium 376.7mg||13 %|
|Potassium 447mg||12 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 24.7g||35 %|
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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: 207
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