Bourbon and Brown Sugar Flank Stea

Yield: 8 servings
Source: Cooking Light September 2002
Comments: Pork tenderloin will also work in this recipe (4 points per serving). Recipe was originally listed with Garlic-Chive Mashed Potatoes (page 181).

INGREDIENTS:

1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

INSTRUCTIONS:

  1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.
  2. Prepare grill.
  3. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.
  4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.
  5. If serving with Garlic Chive Mashed Potatoes: Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.
Healthy Units: 5 per serving

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