Balsamic Onion Mocha Flank Steak




Balsamic Onion Mocha Flank Steak

Balsamic Onion Mocha Flank Steak
Total Recipe Time:  20 to 25 minutesMarinade Time:  6 hours to overnight
Makes 6 servings


1 beef Flank Steak (about 1-1/2 to 2 pounds) 1 cup light balsamic vinaigrette dressing, divided1 tablespoon unsweetened cocoa powder1 tablespoon ground espresso coffee1/2 teaspoon ground black pepper1 medium onion, chopped


  1. Combine 1/3 cup vinaigrette, cocoa, coffee and pepper in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from bag; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
  3. Meanwhile, cook onion and remaining 2/3 cup balsamic vinaigrette in medium saucepan over medium heat, uncovered, 8 to 10 minutes or until onion is tender. Remove from heat.
  4. Carve steak diagonally across the grain into thin slices. Top with onion slices.
Nutrition information per serving: 190 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 457 mg sodium; 9 g carbohydrate; 1 g fiber; 24 g protein; 6.9 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.7 mg iron; 27.4 mcg selenium; 4.4 mg zinc; 91.76 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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