Mustard-Molasses Flank Steak

Name: Mustard-Molasses Flank Steak
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 0 teaspoons freshly ground black pepper; 454 grams flank steak, trimmed; 59 milliliters fat-free, less-sodium beef broth; 2 Tbsps molasses; 0 teaspoons salt; 2 Tbsps whole-grain Dijon mustard

Need a gluten free, dairy free, and primal main course? Mustard-Molasses Flank Steak could be an awesome recipe to try. This recipe serves 4. One serving contains 209 calories, 25g of protein, and 6g of fat. A mixture of balsamic vinegar, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 14 minutes.

Instructions

Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.

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Ziploc Bags

Preheat broiler.

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Broiler

Remove steak from bag, reserving marinade.

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Marinade

Steak

Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.

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Cooking Spray

Steak

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Broiler Pan

Remove steak from oven; loosely cover with foil.

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Steak

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Aluminum Foil

Oven

While steak broils, place reserved marinade in a small nonstick skillet. Bring to a boil; cook until reduced to 1/3 cup (about 6 minutes), stirring occasionally.

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Marinade

Steak

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Frying Pan

Cut steak diagonally across the grain into 1/4-inch-thick slices.

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Grains

Steak

Drizzle mustard-molasses sauce over steak. Top with onions, if desired.

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Molasses

Mustard

Onion

Sauce

Steak

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Ingredients

Servings:

79milliliters

balsamic vinegar 0teaspoons

freshly ground black pepper 454grams

flank steak, trimmed 59milliliters

fat-free, less-sodium beef broth 2Tbsps

molasses 0teaspoons

salt 2Tbsps

whole-grain Dijon mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.