Flank Steak Bordelaise

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Jan. 27, 2010


Beef flank steak 1 Pound
Red wine vinegar 1/3 Cup (5.33 tbs)
Chopped onion 1/4 Cup (4 tbs)
Cooking oil 2 Tablespoon
Worcestershire sauce 1 Tablespoon
Garlic 2 Clove (10 gm) , minced
Dry mustard 1/4 Teaspoon
Chopped green onion 1/4 Cup (4 tbs)
Margarine/Butter 4 Tablespoon
All purpose flour 1 Tablespoon
Dried thyme 1/2 Teaspoon , crushed
Canned beef broth 4 1/2 Ounce (1 Can)
Dry red wine 1/4 Cup (4 tbs)
Coarsely shredded zucchini 2 1/2 Cup (40 tbs)
Shredded carrot 1 Cup (16 tbs) , shredded coarsely
Garlic 1 Clove (5 gm) , minced
Coarsely chopped walnuts 1/3 Cup (5.33 tbs)
Salt To Taste
Pepper To Taste


1 Score meat in a diamond pattern on both sides, cutting about 1/4 inch deep. Place meat in a large plastic bag set in a shallow dish. In a small mixing bowl combine wine vinegar, onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard. Pour over meat. Seal the bag; turn to coat. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.

2 For sauce, in a medium saucepan cook the green onions in 2 tablespoons of the margarine or butter until tender. Stir in the flour and dried thyme. Stir in broth and wine. Bring to a boil, stirring occasionally; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to 1 cup. Keep warm.

3 Meanwhile, remove steak from marinade; pat dry with paper towels. Place steak on unheated rack of a broiler pan. Discard marinade. Broil steak 3 to 4 inches from the heat for 13 to 15 minutes (for medium-rare), turning steak halfway through cooking time. Slice flank steak thinly across the grain.

4 Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place in a steamer basket over boiling water. Steam for 3 to 4 minutes or just until tender. Stir in the remaining margarine or butter and the walnuts. Season to taste with salt and pepper.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2095Calories from Fat 1277

 % Daily Value*

Total Fat 143 g220%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 1404 mg58.5%

Total Carbohydrates 75 g25%

Dietary Fiber 17 g68%

Sugars 24 g

Protein 116 g232%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet