| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Low fat |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Flank steak, all visible fat removed |
| 2 |
ts |
Coarsely cracked pepper |
|
|
Vegetable oil spray |
| 1 |
ts |
Light margarine |
| 1 |
|
Clove garlic, minced, or 1/2 tsp. bottled minced garlic |
| 1 |
tb |
All-purpose flour |
| 2/3 |
c |
Fat-free milk |
| 2 |
tb |
Crumbled blue cheese (about 1/2 ounce) |
| 2 |
tb |
Finely chopped green onion (1 to 2) |
| 1 |
tb |
Dry white wine or nonalcoholic white wine-opt |
INSTRUCTIONS
SAUCE
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, 1999
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