Make any evening feel special with this sweet and savory treat.
Honey, soy sauce and spices flavor quick-cooking flank steak.
Mushrooms cooked with shallots and topped with fresh chives make a perfect side dish with the steak. Open a bag of washed ready-to-eat salad to complete the meal.
HELPFUL HINTS:
- Onions can be used instead of shallots.
- 4 garlic cloves can be used instead of minced garlic
- Skirt steak or other quick-cooking steak can be used instead of flank steak.
Honey Soy Flank Steak
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoon honey
2 tablespoons low sodium soy sauce
2 teaspoons mince garlic
1 teaspoon ground coriander
Pinch cayenne pepper
1 teaspoon cornstarch
1 tablespoon water
3/4 pound flank steak
2 teaspoons canola oil
Preheat oven to 160 degrees. Mix honey, soy sauce, garlic, coriander and cayenne pepper in a small bowl. Mix cornstarch and water together in another small bowl. Remove visible fat from the steak. Using a skillet that is oven proof, heat canola oil in the skillet over medium high heat. Add the steak and cook 2 minutes. Turn steak over and cook 2 minutes to sear both sides. Pour the sauce over the steak and place the skillet in the oven for 10 minutes to continue cooking. A meat thermometer should read 125 degrees for rare, 130-135 for medium rare. Remove from the oven and place steak on a cutting board. Add the cornstarch mixture to the skillet and mix into the sauce. Place skillet over medium heat. Cook sauce 20 seconds or until thick. To serve: cut the steak against the grain on the diagonal into thin slices. Divide the slices between two dinner plates and spoon the sauce on top.
Per serving: 346 calories (40 percent from fat), 15.3 g fat (4.8 g saturated, 7.1 g monounsaturated), 120 mg cholesterol, 38.7 g protein, 12.9 g carbohydrates, 0.4 g fiber, 610 mg sodium.