7 Ingredients
6 servings
30 minutes
Nutrition information per serving: 183 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 42 mg Cholesterol; 66 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.2 mcg Selenium.
1 beef Flank Steak (about 1-1/2 pounds)
1/4 cup balsamic vinegar
Wash hands with soap and water before cooking and always after touching raw meat.
1. Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Source: beefitswhatsfordinner.com