Grilled Garlic Citrus Flank Steak
Introduction
There is room for red meat in a healthy lifestyle. The key is choosing lean cuts and healthful cooking methods.
Ingredients
Marinade:
10 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, cracked
1 teaspoon oregano
1 cup orange juice
1 lime, juiced
1/4 cup olive oil
1 1/2 pounds (24 ounces) flank steak, trimmed of visible fat
This recipe is part of the e-book: ""SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into.""
10 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, cracked
1 teaspoon oregano
1 cup orange juice
1 lime, juiced
1/4 cup olive oil
1 1/2 pounds (24 ounces) flank steak, trimmed of visible fat
This recipe is part of the e-book: ""SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into.""
Directions
Pour all the marinade ingredients into a large plastic bag, then add the steak. Squeeze out any air, seal the bag, and place in a shallow dish to contain any leaks.
Marinate in the refrigerator for at least 30 minutes or up to overnight.
Preheat an outdoor grill or grill pan to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill, turning once, until the desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow the juices to redistribute.
Off the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees).
To serve, thinly slice against the grain.
Serving size is 3 ounces of cooked beef; makes six servings.
NOTE: The nutrition info is calculated for half the marinade as the other half is discarded.
Marinate in the refrigerator for at least 30 minutes or up to overnight.
Preheat an outdoor grill or grill pan to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill, turning once, until the desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow the juices to redistribute.
Off the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees).
To serve, thinly slice against the grain.
Serving size is 3 ounces of cooked beef; makes six servings.
NOTE: The nutrition info is calculated for half the marinade as the other half is discarded.
Number of Servings: 6
