Peppery beef with blue cheese sauce

4 Servings

Ingredients

Quantity Ingredient
12 ounces Flank steak, all visible fat removed
2 teaspoons Coarsely cracked pepper
Vegetable oil spray
1 teaspoon Light margarine
1 Clove garlic, minced, or 1/2 tsp. bottled minced garlic
1 tablespoon All-purpose flour
⅔ cup Fat-free milk
2 tablespoons Crumbled blue cheese (about 1/2 ounce)
2 tablespoons Finely chopped green onion (1 to 2)
1 tablespoon Dry white wine or nonalcoholic white wine-opt

Directions

SAUCE

Make 6 shallow crisscross slashes on the meat ( 3 inch each direction).

Rub meat with about half the pepper. Make 6 slashes on other side of meat.

Rub with remaining pepper.

Lightly spray the unheated rack of a broiler pan with vegetable oil spray.

Broil meat 3 to 5 inches from the heat for 5 minutes. Turn and broil 3 to 5 minutes, or until desired doneness.

Meanwhile, for sauce, melt margarine in a small saucepan over medium heat.

Add garlic; cook for 1 minute.

Stir in flour, then stir in milk all at once ( a whisk works well). Cook and stir until thickened and bubbly, about 5 minutes; cook and stir 1 minute more. Remove from heat. Stir in remaining sauce ingredients.

To serve, thinly slice meat diagonally across the grain. Serve with sauce.

Serves 4 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest Jan/Feb 99

Posted to MM-Recipes Digest V4 #9 by chartlin@... on Mar 11, 1999

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