Flank Steak With Whiskey Sauce(Low-Fat)
Tender flank steak glazed with a savory whiskey sauce, infused with garlic and soy, perfect for a flavorful, low-fat meal suitable for gatherings or weeknight dinners.
Ingredients
- 1/4 cup teriyaki sauce ⓘ
- 4 garlic cloves, minced ⓘ
- 2 teaspoons red wine vinegar ⓘ
- 2 teaspoons Worcestershire sauce ⓘ
- 1/8 teaspoon hot sauce ⓘ
- 15 ounces beef flank steak ⓘ
- 1 tablespoon margarine ⓘ
- 1 teaspoon margarine ⓘ
- 1/4 cup minced onion
- 1/3 cup whiskey ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 2 teaspoons cornstarch ⓘ
- 1 cup canned beef broth ⓘ
Instructions
- In a medium glass or stainless steel bowl, combine teriyaki sauce, 1 1/2 teaspoons of minced garlic, vinegar, Worcestershire sauce, and hot sauce.
- Add the beef flank steak; turn several times to coat evenly.
- Cover with plastic wrap and refrigerate overnight or for at least 30 minutes.
- In a skillet, melt 1 tablespoon plus 1 teaspoon of margarine over medium heat.
- Add minced onion and cook until translucent.
- Stir in 2 teaspoons of minced garlic and cook briefly.
- Add whiskey and cook until reduced slightly.
- In a small bowl, mix Dijon mustard and cornstarch with 1/3 cup plus 2 teaspoons of whiskey to make a slurry.
- Pour beef broth into the skillet and bring to a simmer.
- Stir in the whiskey-cornstarch mixture and cook until sauce thickens.
- Remove steak from marinade, discard marinade, and cook steak as desired.
- Slice the steak and serve topped with the whiskey sauce, garnished with chopped fresh parsley and watercress sprigs.
Tips & Substitutions
For best results, marinate the flank steak overnight to enhance flavor and tenderness. If you don't have whiskey, consider substituting with bourbon or a splash of apple cider vinegar for a tangy note. To reduce fat, use a low-fat margarine or olive oil instead of regular margarine. Don't skip the fresh herbs for garnish, as they add vibrant flavor.
Serving Suggestions
Serve the flank steak sliced against the grain, topped with the whiskey sauce, and garnished with fresh parsley and watercress. This dish pairs beautifully with roasted vegetables or a side salad. For a complete meal, consider serving with mashed potatoes or quinoa, or browse more American recipes for complementary side dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the steak gently in a skillet over low heat to maintain tenderness. The whiskey sauce can also be reheated; just add a splash of beef broth if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Flank Steak With Whiskey Sauce(Low-Fat) contains roughly 253 calories, with 10g protein, 47g carbohydrates, and 5g fat. It is an excellent source of iron (67% of the Daily Value), vitamin C (53% of the Daily Value), and potassium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1177mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while flank steak is ideal for its flavor and texture, you can use skirt steak or sirloin as alternatives. Just adjust the cooking time accordingly, as different cuts may vary in tenderness and cooking time.
Is there a vegetarian option for this dish?
Absolutely! You can substitute the flank steak with portobello mushrooms or firm tofu, marinating them in the same teriyaki and whiskey sauce. Adjust cooking times as needed to ensure they are cooked through while maintaining their texture.
What should I do if the whiskey sauce is too thick?
If the sauce becomes too thick, simply whisk in a small amount of beef broth or water to reach your desired consistency. Heat it gently while stirring to combine, ensuring the flavors remain intact.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).