Flank Steak with Cranberry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This tasty and tender steak, served with a mild sweet-tart cranberry sauce, makes a pretty presentation for a special-occasion dinner, says Ellen De Munnik, Chesterfield, Michigan. Ingredients:
2 teaspoons grated orange peel |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 beef flank steak (1-1/2 pounds) |
cranberry sauce: |
1/4 cup chopped green onions |
1 garlic clove, minced |
3/4 cup dried cranberries |
1/2 cup reduced-sodium beef broth |
1/2 cup dry red wine or additional reduced-sodium beef broth |
1/2 cup cranberry juice |
2 teaspoons cornstarch |
2 tablespoons cold water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine the orange peel, salt and cinnamon; rub over the flank steak. Cover and refrigerate for 1 hour.
2. In a large saucepan coated with cooking spray, saute onions and garlic until tender. Add the cranberries, broth, wine or additional broth and cranberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Combine cornstarch and water; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Reduce heat to low; keep warm.
4. Place steak on a broiler pan. Broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice steak across the grain; serve with cranberry sauce. Yield: 6 servings.
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