Flank Steak with Cranberry Sauce Recipe
Flank Steak with Cranberry Sauce Recipe photo by Taste of Home

Flank Steak with Cranberry Sauce Recipe

Publisher Photo
This tasty and tender steak, served with a mild sweet-tart cranberry sauce, makes a pretty presentation for a special-occasion dinner, says Ellen De Munnik, Chesterfield, Michigan.
TOTAL TIME: Prep: 20 min. + marinating Broil: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Broil: 15 min.
MAKES: 6 servings

Ingredients

  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 beef flank steak (1-1/2 pounds)
  • CRANBERRY SAUCE:
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 3/4 cup dried cranberries
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup dry red wine or additional reduced-sodium beef broth
  • 1/2 cup cranberry juice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (3 ounces cooked beef with 1/4 cup sauce) equals 253 calories, 9 g fat (4 g saturated fat), 59 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Directions

  1. Combine the orange peel, salt and cinnamon; rub over the flank steak. Cover and refrigerate for 1 hour.
  2. In a large saucepan coated with cooking spray, saute onions and garlic until tender. Add the cranberries, broth, wine or additional broth and cranberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Combine cornstarch and water; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Reduce heat to low; keep warm.
  4. Place steak on a broiler pan. Broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice steak across the grain; serve with cranberry sauce. Yield: 6 servings.
Originally published as Flank Steak with Cranberry Sauce in Light & Tasty October/November 2002, p42

Nutritional Facts

One serving (3 ounces cooked beef with 1/4 cup sauce) equals 253 calories, 9 g fat (4 g saturated fat), 59 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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