Grilled Marinated Flank Steak
Few people realize that flank steak is one of the leanest cuts of beef -- so you get flavor without the fat. This recipe is great for summer barbecues or broiling in the oven any time of year.
Makes 4 servings
Ingredients
1/4 cup balsamic vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 medium shallots, thinly sliced
2 teaspoons fresh chopped rosemary (or 1 teaspoon dried)
1 1/2 teaspoons dry mustard
1 1/4 pounds flank steak
salt to taste
Directions
1. In a 13 x 9 x 2-inch glass baking dish, use a fork or whisk to mix the vinegar, soy sauce, honey, shallots, rosemary and mustard until combined.
2. Place the steak in the dish and press meat lightly to coat with marinade. Turn and press again. Cover and refrigerate for at least 2 hours, turning occasionally.
3. Prepare grill to medium-hot coals or medium setting or preheat broiler.
4. Remove the meat from the marinade (discard marinade). Grill 4 to 6 minutes on each side for medium-rare, or until desired doneness.
5. Transfer steak to cutting board; sprinkle lightly with salt. Let stand for 5 minutes. Cut diagonally, across the grain, into thin slices. Arrange on a platter and serve.
Nutrition information (per serving)
Calories: 224
Carbohydrate: 4g
Protein: 27g
Fat: 10g
Sodium: 166mg
Cholesterol: 67mg
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numrous award-winning articles and cookbooks, including Be Good to Your Gut.
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