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Flank Steak Bordelaise

Makes: 4 servings
Prep 30 mins Marinate 6 hrs Broil 15 mins
Flank Steak Bordelaise
Ingredients
  • 1  pound  beef flank steak
  • 1/3  cup  red wine vinegar
  • 1/4  cup  chopped onion
  • 2  tablespoons  cooking oil
  • 1  tablespoon  Worcestershire sauce
  • 2  cloves garlic, minced
  • 1/4  teaspoon  dry mustard
  • 1/4  cup  chopped green onions
  • 2  tablespoons  butter or margarine
  • 1  tablespoon  all-purpose flour
  • 1/2  teaspoon  dried thyme, crushed
  • 1 14  ounce  can beef broth
  • 1/4  cup  dry red wine or 1 tablespoon red wine vinegar
  • 2 1/2  cups  coarsely shredded zucchini
  • 1  cup  coarsely shredded carrot
  • 1  clove  garlic, minced
  • 1/3  cup  walnuts, toasted and coarsely chopped
  • 1  tablespoon  butter or margarine
  •  Salt
  •  black pepper
Directions

1. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/3 cup wine vinegar, the onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard. Pour marinade over meat; seal bag. Turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag several times.

2. For sauce, in a medium saucepan cook green onion in 2 tablespoons hot butter over medium heat until tender. Stir in the flour and thyme. Stir in broth and wine. Bring to boiling, stirring occasionally; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to about 1 cup. Keep warm.

3. Drain meat, discarding marinade. Pat meat dry with paper towels. Preheat broiler. Place steak on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160 degrees F), turning once. Slice steak thinly across the grain.

4. Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place in a steamer basket over boiling water. Steam about 4 minutes or just until tender. Transfer to bowl. Stir in the 1 tablespoon butter and the walnuts. Season to taste with salt and pepper.

5. To serve, spoon some of the sauce over meat; pass the remaining sauce. Serve the zucchini and carrot mixture with the meat. If desired, garnish with fresh herb sprigs.

6. Makes 4 servings

Nutrition Facts (Flank Steak Bordelaise)
  • Servings Per Recipe 4,
  • cal. (kcal) 400,
  • Fat, total (g) 26,
  • chol. (mg) 70,
  • sat. fat (g) 9,
  • carb. (g) 11,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 29,
  • vit. A (IU) 3693,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 575,
  • Potassium (mg) 723,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Vegetables () 1,
  • Lean Meat () 4,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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