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Tangy Flank Steak with Onions
1/2 cup of apple juice concentrate
1 tablespoon of packed brown sugar
1 teaspoon of dry mustard
1/2 teaspoon of paprika
3/4 cup of balsamic vinegar
1 pound of flank steak, trimmed of fat
2 cups of sliced onions
1 teaspoon of minced garlic
1/4 cup of chicken stock
In a shallow nonmetal dish, combine the apple juice concentrate, brown
sugar, mustard, paprika, and 1/2 cup of the vinegar. Mix well. With a
sharp knife, score the surface of the steak several times on both sides.
Place it in the dish, turning to coat. Cover and refrigerate for at
least 3 hours or overnight, turning occasionally. Coat a 10-inch
no-stick skillet with no-stick spray and place over medium-high heat.
Add the oil and heat until hot. Add the onions and garlic. Cook,
stirring, for 5 minutes, or until the onions turn golden brown. Add the
stock and the remaining 1/4 cup vinegar. Cook, stirring, for 8 to 10
minutes, or until the liquid has almost evaporated. Preheat the broiler.
Coat the broiler pan with no-stick spray. Remove the steak from the
marinade and place it on the pan. Discard the marinade. Broil the steak
4 inches from the heat for 7 minutes. Turn and broil for 7 minutes, or
until the steak is no longer pink in the center. Serve with the onions.
Serves 4. |
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