Flank Steak with Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Marinating this cut of beef in an acidic mixture of lemon juice and soy sauce both tenderizes and flavors the meat. Ingredients:
1 (1-pound) lean flank steak |
1/4 cup low-sodium soy sauce |
2 tablespoons lemon juice |
1 teaspoon freeze-dried chives |
1/4 teaspoon dried marjoram |
2 garlic cloves, minced |
cooking spray |
1 teaspoon olive oil |
3 cups sliced mushrooms |
2 tablespoons minced fresh parsley |
Directions:
1. Trim fat from steak. Combine soy sauce and next 4 ingredients in a large heavy-duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
2. Remove steak from marinade, reserving marinade. Cut steak diagonally across grain into 1/4-inch-thick strips.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 5 to 6 minutes or until browned on all sides, stirring frequently. Remove steak from pan. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel.
4. Coat pan with cooking spray; place over medium-high heat until hot. Add mushrooms; sauté 3 minutes. Stir in reserved marinade and parsley. Cover, reduce heat to medium, and cook 5 minutes. Return steak to pan; cook until thoroughly heated.
5. carbo rating: 4
|
|