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Balsamic-Dijon Flank Steak With Sauteed Spinach

Balsamic-Dijon Flank Steak With Sauteed Spinach

Nutrition Facts
  • cal. (kcal) 365
Balsamic-Dijon Flank Steak With Sauteed Spinach
  • Makes: 4 servings
  • Prep: 6 mins
  • Cook: 14 mins
  • Carb Grams Per Serving: 14


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 365 cal., 19 g total fat (6 g sat. fat), 14 g carb. (2 g fiber), 32 g pro.