Shelly's Recipe

PAN-ROASTED STEAK AND ONIONS

Category: Steaks - Beef

1 tbsp extra virgin olive oil and Dijon mustard Worcestershire sauce
2 tbsp balsamic vinegar
2 cloves minced garlic
1 lbs flank steak
1 tbsp cracked black pepper
1/2 tsp salt
1 cup chicken broth
1 medium onion, cut into 1/4 inch thick rings

In a large non-aluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once.

Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 to 6 minutes per side (for medium-rare).

Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 to 5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking. Thinly slice the steak across the grain; serve with the onions. Serves 4