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    Pan Roasted Steak and Onions


    Source of Recipe


    allrecipes

    List of Ingredients




    1 tablespoon extra virgin olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon Worcestershire sauce
    1 tablespoon Dijon mustard
    2 cloves garlic, 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-inch thick rings



    Recipe



    1. In a large non-aluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once.

    2. 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 to 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 to 5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking.

    3. Thinly slice the steak across the grain; serve with the onions.


 

 

 


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