Ingredients Jump to Instructions ↓

  1. 3/4 cup gluten-free reduced-sodium tamari soy sauce

  2. 2 tablespoons dried thyme

  3. 1 beef flank steak (2 pounds)

  4. 3 bunches green onions, chopped

  5. 1/3 cup reduced-fat butter

  6. 1-1/2 cups dry red wine or reduced-sodium beef broth

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine soy sauce and thyme. Add the beef; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Meanwhile, in a small saucepan, saute onions in butter until tender. Add wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is slightly thickened. To serve, thinly slice steak across the grain; serve with sauce. Yield: 8 servings.


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