Italian Flank Steak with Roma Tomatoes - 14g Carbs, 3g Fiber, 9g Sugar
From: The Biggest Loser VIA Prevention
This simple marinated steak recipe from the new The Biggest Loser
30-Day Jump Start is a great reason to break out the grill.
Mix the marinade before work, and when you come home, light the grill,
toss a salad, and set the table--presto!
Servings: 4
1/4 cup water or low-sodium beef broth or chicken broth
1/4 cup balsamic vinegar
1 Tbsp chopped garlic
1 Tbsp chopped fresh basil OR 1 tsp dried
1 Tbsp chopped fresh thyme OR 1 tsp dried
1 tsp mustard powder
1/2 tsp ground black pepper
1 1/4 lb flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise
Combine the water or broth, vinegar, garlic, basil, thyme, mustard powder,
and pepper in a large zip-top plastic bag. Add the steak and seal the bag.
Marinate the steak in the refrigerator for at least 2 hours (but no longer
than 12), turning the steak occasionally.
Prepare a fire in a charcoal grill or preheat a gas grill or broiler.
Lightly coat the grill rack with olive oil cooking spray. Position the
rack 4" to 6" from the heat source.
Remove the steak from the marinade.
Drain and blot the meat to remove excess marinade.
Place the steak and tomatoes on the grill rack or broiler pan.
Grill or broil until browned, 4 to 5 minutes on each side for the steak
and about 3 minutes on each side for the tomatoes. Watch the steak
carefully, as the balsamic vinegar can cause it to burn if not properly
blotted.
Check the steak for doneness by cutting into the meat.
Let it stand for 5 minutes on a cutting board.
Cut the meat across the grain into very thin slices.
Servings: 4
Nutrition per Serving:
260 Calories, 8g Fat, 3g Saturated, 45mg Cholesterol,
33g Protein, 14g Carbs, 3g Fiber, 9g Sugars, 120mg Sodium
