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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 410.6
  • Total Fat: 21.6 g
  • Cholesterol: 70.9 mg
  • Sodium: 219.1 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 35.0 g

View full nutritional breakdown of Grilled Flank Steak (Ellie Krieger) calories by ingredient
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Grilled Flank Steak (Ellie Krieger)

Submitted by: TOMMYBR

Introduction

I don't include salt in the nutritional analysis, as I don't include it to reduce the sodium. Prep time includes on hour to marinate meat & mushrooms I don't include salt in the nutritional analysis, as I don't include it to reduce the sodium. Prep time includes on hour to marinate meat & mushrooms
Number of Servings: 4

Ingredients

    1/4 cup olive oil
    1/3 cup balsamic vinegar
    2 tablespoons orange juice
    1 tablespoon minced garlic
    1/2 teaspoon chili flakes
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    1 1/4 pound flank steak, trimmed of all visible fat
    4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
    1 tablespoon water
    2 teaspoons Dijon mustard
    3/4 pound green beans, trimmed
    1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
    4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
    1/2 small red onion, thinly sliced

Directions

Make marinade:
Directions
Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.

Make dressing:

Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.

Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.

To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.

Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis



Number of Servings: 4

Recipe submitted by SparkPeople user TOMMYBR.






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