Grilled Flank Steak with Sweet & Sour Sauce
The dried-apricot based basting sauce for this marvelous steak also makes a delicious sauce to serve with the steak. Just be sure that you do not dip the basting brush--which has been used to coat the uncooked meat--back into the mixture to be used for the sauce.
  • 1/2 cup chopped dried apricots
  • 1-1/4 cups carrot juice
  • 2 tablespoons apricot all-fruit spread
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 pound well-trimmed beef flank steak

1. In a small saucepan, combine the apricots and 3/4 cup of carrot juice. Bring to a boil over medium heat, reduce heat to a simmer, cover and cook until apricots are very soft and tender, about 20 minutes.

2. Transfer apricots and liquid to a food processor. Add remaining 1/2 cup carrot juice, apricot fruit spread, honey, vinegar, mustard, ginger and salt, and puree until smooth. Measure out 1/3 cup for brushing on steak.

3. Preheat broiler. Place steak on broiler pan and brush with the reserved 1/3 cup apricot mixture. Broil about 5 inches from heat until lightly caramelized and medium-rare, about 15 minutes. Place on a carving board and let rest 15 minutes before slicing.

4. Slice steak and pass remaining sweet & sour sauce on the side.

Nutritional Information
Per serving: 307 calories, 9.1g total fat, 3.7g saturated fat, 3.5g monounsaturated fat, 0.4g polyunsaturated fat, 1.3g dietary fiber, 24g protein, 32g carbohydrate, 57mg cholesterol, 380mg sodium.
Good source of: beta-carotene, potassium, vitamin B12, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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