This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.
"Everything we do is a choice. Oatmeal or cereal. Highway or side streets. Kiss her or keep her. We make choices and we live with the consequences. If someone gets hurt along the way we ask for forgiveness. It's the best anyone can do."
This is a great mix of flavors. Slightly sweet but bitter chocolate. Salt. Pungent spices. Savory beef. Tart limes. All of this comes together in a great piece of beef and a silky sauce. Yum!
Flank steak is one of my favorite cuts and has only about six grams of fat in each serving. It is less tender than some cuts because it comes form an area that gets more muscular action, but marinated and cooked quickly over high heat it makes for a truly succulent steak. Flank steak also works well in stews because it tenderizes quickly during the stewing process.
4 ounces lean beef flank steak = 158 calories, 6 g fat, 2 g sat fat, 2 g mono fat, 24 g protein, 0 g carbohydrates, 62 mg sodium, 37 mg cholesterol, Vitamin K 1 mcg
Servings = 2 | Serving size =4 ounces steak with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers on salads or in sandwiches and keeps for 3-4 days.
|2 Tbsp||unsweetened cocoa powder|
|1 tsp||ground cumin|
|fresh ground black pepper (to taste)|
|1/8 tsp||cayenne pepper|
|8 ounces||skirt steak or flank steak|
|1 tsp||olive oil|
|1/4 cup||beer or gluten-free beer|
|2 tsp||unsalted butter|
Preheat the oven to 400°F. Place a large skillet in the oven.
Place the cocoa, cumin, salt, pepper, cayenne and paprika in a bowl. Blend well.
Use a paper towel to pat the steak dry.
Place the cocoa rub on a plate and then place the steak on the plate with the rub.
Press down on the steak and then turn multiple times to coat the steak well.
Place the olive oil in the heated pan.
Add the steak to the pan and cook for about 7 minutes on the first side and turn.
Cook for another 7 to 10 minutes (for medium rare).
Remove the pan from the oven and set the steak aside to rest.
Place the pan over medium high heat. Add the beer.
Deglaze the pan using a whisk and reduce the sauce by about half.
Add the butter and whisk until smooth and serve over the steak.
Serve each portion with a lime wedge.
Serving size = 4 ounces steak with sauce
Servings = 2
Amount Per Serving
|Calories 261||Calories from Fat 138|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||8%|
|Vitamin A 9%||Vitamin C 1%|
|Calcium 6%||Iron 17%|
|Vitamin K 2 mcg||Potassium 496 mg|
|Magnesium 59 mg|