Thursday, October 25, 2012

Italian Flank Steak with Onions and Tomatoes in a Red Wine Sauce

Still in the pan...just out of the oven

Trayed and ready to serve!
This dish was amazing! The steak turns out so tender and the flavor is marvelous! I think you will love it!

serves 6 ( 5 points +)

  • 1.5 lbs. flank steak
  • 1 T. olive oil
  • 2 large onions, cut into about 16 wedges each
  • 1 can ( 15 oz.) diced tomatoes
  • 1/2 c. fat-free chicken broth
  • 1/2 c. red wine
  • salt, pepper and garlic powder to taste
Preheat oven to 400 degrees.
Heat olive oil in a large cast iron skillet coated with nonstick spray. Sprinkle steak with salt, pepper and garlic powder. Brown steak on both sides. Remove from pan.
Spray pan with nonstick spray. Add onions and cook until starting to wilt, stirring constantly.
Add broth and wine. Cook until reduced by about half. Add tomatoes. Season with more salt, pepper and garlic powder. Return steak to pan and cover with onion mixture.
Place pan in the oven and cook for about 30-25 minutes. Remove steak from pan and let stand for 5 minutes before slicing thinly against the grain. Serve steak with onion mixture.

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