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Dried, flavorful herbs and a few minutes of broiling bring out the delicious juices and flavors in this steak, created by our Test Kitchen. In a short amount of time, this great entree can be on your table tonight!
This recipe is:
Nutritional Facts 3 ounces cooked beef equals 196 calories, 11 g fat (4 g saturated fat), 54 mg cholesterol, 216 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Originally published as Onion-Rubbed Flank Steak in
Cooking for 2
Winter 2009, p55
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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