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  1. The quick pan sauce that tops the steak gets its deep flavor by reducing beef broth in the same pan the steak was cooked in. The browned bits left from the steak, along with garlic and balsamic vinegar, add layers of flavor to the sauce.

  2. oz. flank steak (3/4 to 1 inch thick)

  3. 1/4 teaspoon pepper 1 teaspoon olive oil 2 garlic cloves, thinly sliced 1 cup lower-sodium beef broth 2 tablespoons chopped fresh Italian parsley 1 teaspoon balsamic vinegar 1 teaspoon butter 1. Sprinkle steak with pepper. Heat large skillet over medium heat until hot. Add oil; heat until hot. Cook steak 10 to 12 minutes for medium-rare, turning once. Remove steak; let stand 5 minutes. Thinly slice across the grain.

  4. Meanwhile, cook and stir garlic in same skillet over medium heat 30 seconds or until fragrant. Add broth; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Increase heat to medium-high; boil 4 to 6 minutes or until reduced to about 1/3 cup. Stir in all remaining ingredients; pour over steak.

  5. servings PER SERVING: 2 50 calories, 9.5 g total fat (3.5 g saturated fat), 36 g protein, 3.5 g carbohydrate, 90 mg cholesterol, 145 mg sodium, .5 g fiber


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