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PAN-ROASTED STEAK & ONIONS




Source of Recipe


Marla


Recipe Introduction


"With a rich balsamic vinegar marinade and caramelized onions to
liven up flank steak


List of Ingredients




PAN-ROASTED STEAK & ONIONS


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
½ teaspoon salt
1 cup fat-free chicken broth
1 medium onion, cut into 1/4-inch thick rings



Recipe



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.
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 ½ 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.

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