| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Low fat, Meats | 4 | Servings | |
INGREDIENTS
| 12 | oz | Flank steak, all visible fat |
| removed | ||
| 2 | t | Coarsely cracked pepper |
| Vegetable oil spray | ||
| 1 | t | Light margarine |
| 1 | Clove garlic, minced or 1/2 | |
| tsp. bottled minced | ||
| garlic | ||
| 1 | T | All-purpose flour |
| 2/3 | c | Fat-free milk |
| 2 | T | Crumbled blue cheese, about |
| 1/2 ounce | ||
| 2 | T | Finely chopped green onion |
| 1 to 2 | ||
| 1 | T | Dry white wine or |
| nonalcoholic white | ||
| wine-opt |
INSTRUCTIONS
1999 Make 6 shallow crisscross slashes on the meat ( 3 inch each direction). Rub meat with about half the pepper. Make 6 slashes on other side of meat. Rub with remaining pepper. Lightly spray the unheated rack of a broiler pan with vegetable oil spray. Broil meat 3 to 5 inches from the heat for 5 minutes. Turn and broil 3 to 5 minutes, or until desired doneness. Meanwhile, for sauce, melt margarine in a small saucepan over medium heat. Add garlic; cook for 1 minute. Stir in flour, then stir in milk all at once ( a whisk works well). Cook and stir until thickened and bubbly, about 5 minutes; cook and stir 1 minute more. Remove from heat. Stir in remaining sauce ingredients. To serve, thinly slice meat diagonally across the grain. Serve with sauce. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
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Nutrition (calculated from recipe ingredients)
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Calories: 696
Calories From Fat: 498
Total Fat: 55.2g
Cholesterol: 164.9mg
Sodium: 174.6mg
Potassium: 429.6mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 2.2g
Protein: 41.8g