Pan-Roasted Steak With Onions

READY IN: 35mins

INGREDIENTS

  • 1tablespooncooking oil
  • 2tablespoonsbalsamic vinegar
  • 1tablespoonWorcestershire sauce
  • 1tablespoonDijon mustard
  • 2garlic cloves, minced
  • 1lbflank steak
  • 14 teaspoonsalt and pepper
  • 1cupchicken broth
  • 1onion, cut into 1/4-inch slices
  • NUTRITION INFO

    Serving Size: 1 (223) g

    Servings Per Recipe:4

    Calories: 253

    Calories from Fat 119 g 47 %

    Total Fat 13.3 g 20 %

    Saturated Fat 4.5 g 22 %

    Cholesterol 77.1 mg 25 %

    Sodium 335.3 mg 13 %

    Total Carbohydrate5.7 g 1 %

    Dietary Fiber 0.6 g 2 %

    Sugars 3 g 12 %

    Protein 25.9 g 51 %

    DIRECTIONS

  • Combine the oil, vinegar, Worcestershire sauce, mustard, and garlic in a non-aluminum dish large enough to accommodate the whole steak laid out flat.
  • Add the steak; turning it once to coat both sides. Cover and refrigerate for 30 minutes or overnight, turning once.
  • Coat a non-stick 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 – 6 minutes per side (for medium-rare). Remove the steak from the skillet; cover loosely with foil to keep to rest.
  • 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 onion from sticking.
  • Thinly slice the steak across the grain; serve with the onions.
  • Source: Read Full Article