Flank Steak with Red Wine Vinegar and Greens: Low Carb

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Flank Steak with Creamed Swiss Chard and Pine Nuts

    Recipe courtesy of Food Network Kitchen