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Balsamic-Dijon Flank Steak With Sauteed Spinach

Balsamic-Dijon Flank Steak With Sauteed Spinach
Makes: 4  servings Prep 6 mins Cook 14 mins


  • 3 tablespoons  balsamic vinegar
  • 2 tablespoons  olive oil
  • 2 tablespoons  fresh lemon juice
  • 2 tablespoons  dark brown sugar
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  Worcestershire sauce
  • 1 teaspoon  minced fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon  freshly ground black pepper
  • 1 1/4 pounds  flank steak, trimmed
  • Nonstick cooking spray
  • 1/2 teaspoon  kosher salt
  • 2 teaspoons  unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 10 ounce bag baby spinach


1. Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl. Place the steak in a resealable bag, pour in the marinade and turn to coat. Refrigerate for a minimum 4 hours, turning occasionally.

2. Heat a grill pan over medium high heat and mist with cooking spray. Remove steak from marinade and season with 1/8 teaspoon of the salt. Grill 5 minutes per side for medium rare or 7 minutes for medium. Transfer steak to a cutting board, sprinkle with another 1/8 teaspoon salt, tent with foil and let rest 10 minutes.

3. Melt the butter in a large nonstick skillet over medium heat. Add the sliced garlic and saute 1 minute; season with remaining salt and black pepper. Add half the spinach and saute until wilted, about 1 minute. Add remaining spinach and saute until just wilted, 1 minute more. Slice steak and serve with the spinach.

From FitnessMagazine.com