From the Editors of Live Right Live Well
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 vinegar2 tablespoons reduced sodium soy sauce2 tablespoons honey2 medium shallots, thinly sliced2 teaspoons fresh chopped rosemary (or 1 teaspoon dried)1 1/2 teaspoons dry mustard1 1/4 pounds flank steaksalt to taste
Directions1. 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)224 calories 4 g carbohydrates27 g protein 10 g fat166 mg sodium67 mg cholesterol
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