This sweet, savory flank steak recipe features a teriyaki-pineapple marinade. Serve the meat with steamed vegetables for a low-calorie dinner.

Source: Midwest Living
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London Broil with Marsala Sauce

Ingredients

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Directions

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  • Score flank steaks by making shallow cuts 1 inch apart diagonally across steaks. Repeat on other side of steaks. Place meat in a plastic bag. Set bag in a shallow dish.

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  • In a bowl, combine teriyaki sauce, pineapple juice, oil, onion, garlic, and rosemary. Pour over meat in bag.

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  • Seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

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  • Remove meat from marinade and place on the unheated rack of a broiler pan. Discard marinade. Broil meat 3 inches from heat for 6 minutes. Turn and broil for 6 to 8 minutes more for medium-rare (145 degree F).

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  • To serve, thinly slice meat diagonally across the grain. Serve with Marsala Sauce. Makes 8 servings.

Nutrition Facts (London Broil with Marsala Sauce)

289 calories; 15 g total fat; 5 g saturated fat; 58 mg cholesterol; 396 mg sodium. 3 g carbohydrates; 0 g fiber; 32 g protein; 0 RE vitamin a; 2 mg vitamin c; 10 mg calcium; 3 mg iron;

Marsala Sauce

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Directions

Marsala Sauce:
  • In a medium saucepan cook mushrooms, onion, and garlic in olive oil until vegetables are tender. Add Marsala wine; bring to boiling. Cook, uncovered, about 5 minutes or until mixture is reduced to half (about 1/3 cup). Add beef stock and tomato puree. Stir in demi-glace sauce mix*. Bring to boiling, stirring constantly. Boil gently for 1 minute, stirring occasionally. Makes about 1-3/4 cups.

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*

Look for demi-glace sauce mix with other dry sauce mixes in the supermarket.

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