Grilled Garlic Citrus Flank Steak
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 231.4
- Total Fat: 13.1 g
- Cholesterol: 56.8 mg
- Sodium: 181.0 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.4 g
- Protein: 23.5 g
IntroductionThere is room for red meat in a healthy lifestyle. The key is choosing lean cuts and healthful cooking methods.
There is room for red meat in a healthy lifestyle. The key is choosing lean cuts and healthful cooking methods.
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."
Serve this flank steak with Chef Meg's Garlic-Citrus Parsley Sauce, plus a green salad and some whole-grain bread warmed on the grill. The heat of the meat warms this fragrant and herb-infused sauce. Use the bread to sop up every last drop of juice.
Flank steak is a lean, affordable and flavorful cut of beef, but it's often tough. We marinated our flank steak and cut it against the grain to keep it as tender as it is tasty!
Like this recipe? Find more delicious, healthy recipes in "The SparkPeople Cookbook: Love Your Food, Lose the Weight." Click here for more info.
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.