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Steak and Onions

Skillet Steak and Onions

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Course Main Course
Servings 4

Ingredients
  

  • 1 ½ Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1 ½ Tbsp Worcestershire sauce no added sugar
  • 1 ½ Tbsp Dijon mustard
  • 3 cloves garlic minced
  • Olive oil cooking spray
  • 1 ½ lbs flank or skirt steak
  • 1 ½ Tbsp cracked pepper or to taste
  • Salt to taste
  • 1 cup beef broth
  • 1 onion cut into 1/4" rings

Instructions
 

  • In a glass baking dish, mix the oil, vinegar, Worcestershire sauce, mustard and garlic until well combined.
  • Add the steak to the baking dish. Turn to coat both sides. Cover and refrigerate 30 minutes or overnight, turning at least once.
  • Spray a non-stick skillet with cooking spray and place over medium-high heat.
  • Sprinkle steak with salt and pepper and place into heated skillet, browning for 2 minutes on each side
  • Add 1/2 cup of broth to the pan and continue cooking, turning once, 5-6 minutes per side or until cooked to your liking.
  • Remove steak from skillet and cover loosely to keep warm.
  • Reduce heat to medium, adding the onions to the skillet and cook until golden brown, about 3-5 minutes per side. Add remaining broth as needed to keep onions from sticking to the pan.
  • Serve hot with steak sliced thinly across the grain.
Keyword Anti-Inflammatory, Beef, Entree