Pan-Roasted Steak and Onions recipe

4 servings

1 tablespoon extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 pound flank steak

1 tablespoon cracked black pepper

1/2 teaspoon salt

1 cup fat-free chicken broth

1 medium onion, cut into 1/4-inch thick rings

In a large non-aluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic.

Add the steak; turn to coat.

Cover; refrigerate for 30 minutes or overnight, turning once.

Coat a nonstick skillet with cooking spray.

Place over medium-high heat.

Sprinkle the steak with the pepper and salt.

Brown for 2 minutes per side.

Add 1/2 cup of the broth; cook, turning once, for 5 to 6 minutes per side (for medium-rare).

Remove the steak from the skillet; cover the steak loosely to keep it warm.

Reduce the heat to medium.

Add the onion slices to the skillet and cook until golden brown, about 4 to 5 minutes per side.

Add the remaining broth as needed to prevent the onions from sticking.

Thinly slice the steak across the grain; serve with the onions.