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The Sonoma Diet by Connie Guttersen

Prep: 10 Minutes
Broil: 15 Minutes
Makes: 4 To 6 Servings


• One 1-to- 1½-pound beef flank steak
• Kosher salt (optional)
• Coarsely ground black pepper (optional)
• 2 tablespoons Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh marjoram or thyme or 1/2 teaspoon dried marjoram or thyme, crushed
• 2 cloves garlic, minced (1 teaspoon minced)
• 14 teaspoon coarsely ground black pepper


1. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. If desired, season steak with kosher salt and pepper. In a small bowl combine mustard, Worcestershire sauce, marjoram, garlic, and the 1/4 teaspoon pepper. Brush both sides of steak with mustard mixture.

2. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160°F), turning once halfway through broiling. Thinly slice meat diagonally across the grain.

Nutrition Facts per serving:

183 cal.,8g total fat (3g sat fat), 56 mg chol., 360 mg sodium, 3 g carbo., 0 g fiber, 25 g pro.


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