Mustard-Molasses Flank Steak

• 2- 1/2 Tablespoons Balsamic Vinegar
• 18 cups Fat Free, Reduced Sodium Beef Broth
• 1 Tablespoon Molasses
• 1 Tablespoon Whole Grain Dijon Mustard
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 2 whole (4 Oz. Size) Flank Steaks, Fat Trimmed
• 2 Tablespoons Green Onion, For Garnish

1. A couple of hours before you make dinner, throw the balsamic vinegar, beef broth, molasses, whole grain Dijon mustard, salt, pepper and the flank steaks in a plastic bag.
2. Let it marinate for a couple hours in the fridge.
3. Once you are ready for dinner, preheat the broiler.
4. Then remove the steaks from the bag and place on a pan coated with cooking spray.
5. Reserve the marinade.
6. Place the pan with the steaks in the oven on the top shelf and broil one side for 5 minutes.
7. Pull the pan out of the oven and flip over to the other side.
8. Broil for 5 more minutes.
9. While the steaks broil, place the reserved marinade into a small saucepan.
10. Bring the marinade to a boil and reduce the sauce for about 6 minutes until it has reduced in half.
11. Stir occasionally so the sauce doesnt burn!
12. Once the steaks are out of the oven, let them sit for a couple of minutes so they can absorb their juices back into them.
13. Then cut the steaks at a diagonal against the grain into thin slices.
14. Drizzle the mustard-molasses reduction over top and sprinkle some chopped green onion as a garnish.

balsamic vinegar, fat, molasses, mustard, salt, pepper, flank, green onion

Taken from tastykitchen.com/recipes/main-courses/mustard-molasses-flank-steak/ (may not work)