Flank steak pairs deliciously with this flavorful sauce. Serve with some grilled garlicky asparagus for a delightful dinner. Flank steak is a lean cut of beef, so it is important to cut thinly across the grain to yield a more tender steak.
1 lb flank steak, trimmed of fat
salt and pepper, to taste
1 tsp canola oil
1 1/2 tsp minced fresh garlic
2 Tbsp low-sodium soy sauce
1 tsp Dijon mustard
3/4 tsp sugar
1 1/2 Tbsp heavy whipping cream
2 Tbsp chopped fresh cilantro
1. Heat outside grill or inside grill pan over high heat. Sprinkle steak with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan and grill for 5 minutes on each side, or until done. Let stand.
2. Heat a small skillet over medium-high heat. Add oil to pan, swirling to coat. Add garlic and cook briefly, until fragrant. Add soy sauce, mustard, and sugar. Cook for one minute, or until bubbly. Remove pan from heat and stir in cream and 1 Tbsp cilantro.
3. Cut steak diagonally across grain into thin slices. Drizzle sauce over steak and sprinkle with remaining 1 Tbsp cilantro. Serve extra sauce with steak.
Yield: 4 servings (202 calories, 9.7 g total fat, 3.7 g saturated fat, 25 g protein, 2.3 g carbohydrate, 0.1 g fiber, 45 mg cholesterol)
Adapted from Cooking Light, April 2012