Nutritional Info

Nutrition Facts

Serving Size 1 (306g)

Calories 403
Calories from Fat 101 (25%)
Amount Per Serving %DIV
Total Fat 11.2g 17%
Saturated Fat 3.7g 19%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 44.4mg 15%
Sodium 683.9mg 30%
Potassium 649.1mg 14%
Total Carbohydrate 57.7g 19%
Dietary Fiber 3.2g 13%
Sugars 0g
Protein 12.6g 25%

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Sauteed Flank Steak With Cranberry Onion Compote

Recipe Description
You will want to start this recipe a day ahead of time, but the early planning is worth the end result!
Prep time
24 hr 20 min
Cook time
50 min
Ready In
25 hr 10 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  dry red wine
2 Tablespoon(T)  olive oil
2 Teaspoon(t)  herbes de provence
1 Pound(lb)  flank steak
1/2 Teaspoon(t)  orange zest
1 Tablespoon(T)  butter
2 Cup(c)  sweet onions, sliced very thin
1 Dash(ds)  salt
1/2 Cup(c)  cranberries
1/4 Cup(c)  balsalmic vinegar
1 Tablespoon(T)  sugar


Make compote at least 8 hours in advance, or the day before.  Combine compote ingredients and simmer over low heat for 10 minutes.  Let cool and refrigerate.  To prepare steak:  Melt butter in a large skillet over medium heat.  Add onions, and sauté 15 to 18 minutes or until golden and tender.  Stir in vinegar and remaining ingredients.  Cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.  Combine 1/2 cup dry red wine, 2 tablespoons olive oil and 2 teaspoons herbes de Provence in a shallow dish or large zip top plastic freezer bag.  Add the flank steak.  Cover or seal, and chill 8 hours.  Remove steak from marinade, discarding marinade.  Grill steak, covered with grill lid, over medium high heat (350° to 400°F) 8 to 10 minutes on each side, or to desired degree of doneness.  Let stand 10 minutes.  Cut diagonally across the grain into thin strips, and divide among 4 plates.  Top each with 1/4 cup of reheated compote and 1 tablespoon crumbled blue cheese, if desired.

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