Flank Steak with Olive-Mint Sauce

By Beszhak

Chopped Green Olives with fresh Mint/dried Tomatoes on Flank Steak. Yum.

197 Calories
8 g Fat
2 g Carbs
1 g Fiber

Old Point value 4 + 1 with:

Small red potatoes and steamed broccoli florets

Ingredients

• 1 (1 pound) Flank Steak - trimmed
• 1/8 tsp Salt
• 1/4 tsp black pepper
• 1/2 cup reduced-sodium beef broth
• 2 Tbsp finely chopped Green Olives
• 2 Tbsp finely chopped dry-packed sun-dried tomatoes
• 2 Tbsp chopped fresh mint

Preparation

Step 1

1. Spray the rack of a broiler pan with Olive Oil nonstick spray and preheat the broiler.

2. Sprinkle the steak with the salt and pepper. Place on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145 degrees for medium, about 5 minutes on each side.

3. Meanwhile, combine the broth, Olives, and sun-dried tomatoes in a small saucepan; bring to a boil. Cook until the liquid is reduced by half and the tomatoes are softened, about 5 minutes; stir in the mint.

4. Slice the steak across the grain into 16 slices. Divide evenly among 4 plates and top with the sauce.


Round out the meal with red potatoes and steamed broccoli florets (1 cup each serving) and add 1 to the points value.