Pan Roasted Steak & Onions

My husband was craving red meat, so red meat is what he got.  The marinade brought a nice flavor to the meat, and complimented it well.  It wasn't too strong, but nicely added flavor.  I especially liked the onions.

Recipe:
1 tbsp EVOO
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1 lb flank steak
1 tbsp cracked black pepper
1/2 tsp salt
1 cup chicken broth
1 medium onion, cut into 1/4 inch rings


In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire suace, 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 5-6 minutes per side.  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 4-5 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.

Verdict:
It was good.  I think we'll make this again once the outdoor grills are ready.  We accompanied the steak with a bean salad (i'll post the recipe some time).  Delish!