Grilled Spanish Skirt Steak With Salsa Picante

Serves: 4

Preparation Time: 20 Minute(s)

Cook Time: 10 Minute(s)

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Ingredients
- 
1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
- 
2 medium shallots or small onions, finely chopped
- 
3 Tbsp. red wine vinegar
- 
2 Tbsp. all-purpose flour
- 
1/4 tsp. salt
- 
1/8 tsp. ground black pepper
- 
1-1/4 cups beef broth
- 
2 Tbsp. small capers, rinsed and drained
- 
2 Tbsp. finely chopped fresh parsley
- 
1/4 cup heavy or whipping cream (optional)
- 
1 lb. skirt steak, grilled to desired doneness and sliced
Instructions

Melt I Can't Believe It's Not Butter!® made with Olive Oil Spread in 2-quart saucepan over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in vinegar and cook, stirring occasionally, 3 minutes. Stir in flour, salt and black pepper and cook, stirring frequently, 1 minute. Stir in broth with wire whisk. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until slightly thickened. Stir in capers and parsley, then cream; heat through. Serve with steak.

Cost per recipe*: $11.81.

Cost per serving*: $2.95.

*Based on average retail prices at national supermarkets.

Nutrition Information Per Serving

Calories 350, Calories From Fat 210, Saturated Fat 9g, Trans Fat 0g, Total Fat 23g, Cholesterol 85mg, Sodium 690mg, Total Carbohydrates 6g, Sugars 1g, Dietary Fiber 0g, Protein 26g, Vitamin A 20%, Vitamin C 6%, Calcium 4%, Iron 20%