Lemon Butter Flank Steak | Midwest Living
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Lemon Butter Flank Steak

Lemon Butter Flank Steak

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  • Makes: 4 servings
  • Prep 20 mins
  • Marinate 30 mins
  • Cook 17 mins

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Ingredients

  • 1 1/2 pounds beef flank steak
  • 1/2 cup chopped fresh cilantro
  • 4 tablespoons olive oil
  • 4 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons minced lemongrass
  • 4 cups shredded Napa cabbage
  • 1 cup fresh bean sprouts
  • 2 green onions, bias-sliced into 1-inch pieces
  • Fresh cilantro leaves (optional)

Directions

  1. Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish. Add 1/4 cup of the cilantro, 2 tablespoons of the olive oil, the lemon peel, 2 tablespoon of the lemon juice, the garlic, salt, black pepper, and crushed red pepper. Seal bag; turn to coat steak evenly. Chill 30 minutes to 1 1/2 hours.
  2. In a small bowl combine butter, lemongrass, remaining 1/4 cup cilantro, remaining 1 tablespoon lemon juice, and salt, pepper, and crushed red pepper to taste.
  3. In a 12-inch nonstick skillet heat remaining 2 tablespoons olive oil over medium heat. Cut steak in half crosswise, if needed, to fit in the skillet. Cook 15 to 20 minutes, turning once, or until 145 degrees F for medium-rare or 160 degrees F for medium. Cover lightly with foil; let stand 10 minutes before slicing.
  4. Add cabbage, bean sprouts, and onions to skillet. Cook over medium heat, stirring for 2 minutes or until crisp-tender. Season to taste with salt and pepper. Serve sliced steak with vegetables and butter mixture. Sprinkle with additional cilantro leaves, if desired.

Nutrition Facts

(Lemon Butter Flank Steak)

Servings Per Recipe 4, pro. (g) 39, vit. C (mg) 47, carb. (g) 7, Thiamin (mg) 0, Fat, total (g) 35, Trans fatty acid (g) 0, Riboflavin (mg) 0, chol. (mg) 82, Niacin (mg) 11, sat. fat (g) 12, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 17, Folate (µg) 117, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 2, fiber (g) 2, calcium (mg) 131, sugar (g) 3, sodium (mg) 400, iron (mg) 4, Potassium (mg) 884, cal. (kcal) 492, vit. A (IU) 1458

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