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Steak & Oven Fries Recipe
|Beef flank steak||1|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Shallot||1 Large, minced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 721 Calories from Fat 278
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 102.5 mg
Sodium 468 mg19.5%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.3 g5.3%
Sugars 2.1 g
Protein 55 g110.9%
Vitamin A 56.6% Vitamin C 70.3%
Calcium 13.3% Iron 37.4%
*Based on a 2000 Calorie diet
Meanwhile, sprinkle steak on both sides with pepper.
Heat nonstick 12 inch skillet over medium high heat until hot.
Add steak and cook about 14 minutes for medium rare or until of desired doneness, turning once.
Remove steak to cutting board; keep warm.
To drippings in skillet, add olive oil; heat over medium heat until hot.
Add shallot and cook 2 minutes or until golden, stirring occasionally.
Increase heat to medium high.
Add red wine and chicken broth; heat to boiling.
Cook 3 to 4 minutes.
Stir in parsley.