good

Still searching for what to cook ?

Name: Pan Roasted Steak and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon Extra virgin olive oil; 2 tablespoon Balsamic Vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 2 Cloves garlic, crushed and minced; 1 pound Flank steak; 1 tablespoon Cracked black pepper; 1/2 teaspoon Salt; 1 cup Fat-free chicken broth; 1 Medium onion, cut into 1/4~doublequote thick rings

Find the most delicious recipes here

INGREDIENTS

1 tablespoon Extra virgin olive oil
2 tablespoon Balsamic Vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 Cloves garlic, crushed and minced
1 pound Flank steak
1 tablespoon Cracked black pepper
1/2 teaspoon Salt
1 cup Fat-free chicken broth
1 Medium onion, cut into 1/4~doublequote thick rings

INSTRUCTIONS

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.

NOTES

Alert editor

Pan Roasted Steak and Onions

1 tablespoon Extra virgin olive oil
2 tablespoon Balsamic Vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 Cloves garlic, crushed and minced
1 pound Flank steak
1 tablespoon Cracked black pepper
1/2 teaspoon Salt
1 cup Fat-free chicken broth
1 Medium onion, cut into 1/4~doublequote thick rings

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (188g)
Recipe Makes: 4 Servings

Calories: 207
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 %
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.

About Our Nutrition Facts

Calories per serving: 207

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe