Chipotle-Rubbed Flank Steak

Have your steak and eat it too. This championship recipe is ready in 25 minutes and weighs in at less than 300 calories. It’s easy enough for weeknights, yet flavorful and showy enough for VIP guests.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 240
Total fat 11.8 g
Satfat 5.5 g
Monofat 4 g
Polyfat 0.5 g
Protein 27.9 g
Carbohydrate 4.2 g
Fiber 0.5 g
Cholesterol 58 mg
Iron 2.1 mg
Sodium 353 mg
Calcium 123 mg


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INGREDIENTS

1 teaspoon ground chipotle powder
1 teaspoon paprika
¼ teaspoon salt
1 pound of flank steak, trimmed
1 teaspoon olive oil
2 tablespoons finely chopped shallots
1 garlic clove, finely chopped
1 teaspoon all-purpose flour
⅔ cup 1% low-fat milk
¼ cup (1 ounce) crumbled Gorgonzola cheese
1 teaspoon butter
2 teaspoons chopped fresh flat-leaf parsley


PREPARATION

1. Preheat broiler to high.

2. In a small bowl, combine chipotle, paprika and salt. Sprinkle mixture over both sides of the steak and place steak on broiler pan. Broil 5 minutes on each side. Let stand 5 minutes. Cut thinly across grain.

3. While steak cooks, heat oil in a saucepan over medium heat. Add shallots and garlic and cook for 1 minute. Stir in flour and continue to stir as it cooks for 30 seconds. Add milk and bring to a gentle boil. Continue to cook until the sauce has reduced by half.

4. Remove sauce from heat, stir in cheese, butter and parsley.

5. Cut rested steak into thin slices and place on plates. Spoon sauce over steak just before serving.

Serves 4 (3 oz. steak, 3 tablespoons sauce each)







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