Flank Steak Provencale
Ingredients
| Flank steak | 2 Pound (1 Steak) | |
| Parsley | 2 Teaspoon , chopped (Salad Oil | |
| Garlic | 1 Clove (5 gm) , crushed | |
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley sprigs | 1 | |
| Green onions | 1 | |
| Onion rolls | 4 | |
| Salad oil | 1 Tablespoon | |
| For mustard butter | ||
| Butter/Margarine | 1/2 Cup (8 tbs) , softened (1 Stick) | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Mustard | 2 Tablespoon (Strong Prepared) | |
| Parsley | 2 Tablespoon , chopped |
Directions
GETTING READY
1) Using a sharp knife, trim excess fat from steak.
2) Wipe with damp paper towels to clean the surface.
3) Arrange on cutting board.
MAKING
4) In a bowl mix salad oil, parsley, garlic, salt, lemon juice and pepper.
5) Brush half of mixture over steak and keep aside for 45 minutes.
6) Lightly grease a broiler pan and put the steak, oil side up.
7) Broil about 4 inches from heat for 5 minutes.
8) Turn the steak, brush with remaining oil mixture and broil for 4 to 5 minutes longer.
9) To prepare mustard butter, in a small bowl mix all ingredients until combined.
SERVING
10) Cut steak into thin slices diagonally.
11) Arrange on serving board or platter.
12) Garnish with parsley sprigs and green onions.
13) Pass with basket of onion rolls and the Mustard Butter.
Recipe Summary
Nutrition Facts
Serving size
Calories 523Calories from Fat 262
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol
Sodium 733 mg30.54%
Total Carbohydrates 21 g7%
Dietary Fiber 2 g8%
Sugars
Protein 36 g72%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
