Flank steak is one of the leanest cuts of beef. This recipe has lots of flavor but little of the fat that creates heartburn. You will love it!
Ingredients
For 4 servings, you will need:
| 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 |
| 20-ounce flank steak |
| Salt to taste |
Directions
In a 13 x 9 x 2 glass baking dish, use a fork or whisk to combine the vinegar, soy sauce, honey, shallots, rosemary, and mustard.
Place the flank steak on top and press meat lightly to coat with marinade. Turn over and press again. Cover and refrigerate for at least 2 hours, turning occasionally.
Prepare grill with medium-hot coals or to medium setting, or preheat broiler.
Remove the meat from marinade; discard unused marinade. Grill 4 to 6 minutes on each side (for medium-rare) or until desired doneness.
Transfer steak to a cutting board; sprinkle lightly with salt to taste. Let stand for 5 minutes.
Cut diagonally across the grain into thin slices. Arrange on a platter to serve.
Nutrient Information Per Serving
| Calories | 224 |
| Fat | 10g |
| Cholesterol | 67mg |
| Sodium | 166mg |
| Carbohydrate | 4g |
| Protein | 27g |
Developed by Pat Baird, M.A., R.D.
