Ingredients
- Lemon Butter:
- 1 1/2 pounds beef flank steak
- 1/2 cup chopped fresh cilantro
- 4 tablespoons olive oil
- 4 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 recipe Lemon Butter (below)
- 4 cups shredded Napa cabbage
- 1 cup fresh bean sprouts
- 2 green onions, bias-sliced into 1-inch pieces
- 3 tablespoons softened butter
- 3 tablespoons minced lemongrass
- 1/4 cup fresh cilantro
- 1 tablespoon lemon juice
- salt
- pepper
- crushed red pepper
- Directions:
- In bowl combine softened butter; minced lemongrass; cilantro; lemon juice; and salt, pepper, and crushed red pepper to taste.
Preparation
Step 1
1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1-1/2 hours.
2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness, turning once. Cover; let stand 10 minutes.
3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. Serve steak with vegetables and Lemon Butter. Makes 4 servings
Nutrition Facts (Lemon Butter Flank Steak) Servings Per Recipe 4,
Calories 492,
Protein (gm) 39,
Carbohydrate (gm) 7,
Fat, total (gm) 35,
Cholesterol (mg) 82,
Saturated fat (gm) 12,
Monosaturated fat (gm) 17,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 3,
Vitamin A (IU) 1458,
Vitamin C (mg) 47,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 11,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 117,
Cobalamin (Vit. B12) (µg) 2,
Sodium (mg) 400,
Potassium (mg) 884,
Calcium (DV %) 131,
Iron (DV %) 4,
Percent Daily Values are based on a 2,000 calorie diet