Mark Yesitis's grilled italian flank steak with roma tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.4
  • Total Fat: 11.2 g
  • Cholesterol: 70.3 mg
  • Sodium: 148.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 30.1 g

View full nutritional breakdown of Mark Yesitis's grilled italian flank steak with roma tomatoes calories by ingredient
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recipe from the biggest loser recipe from the biggest loser
Number of Servings: 4


    balsamic vinegar, 1/4 cup
    Chicken Broth 99% Fat Free, 1/4 cup
    Garlic chopped, 1 tbsp
    Basil, fresh, 1 tbsp
    Thyme, fresh, 1 tbsp
    Mustard seed, yellow, 1 tsp
    Fresh Ground Pepper, black, 1/2 tsp
    Flank Steak, (trimmed of all visible fat) 1 1/4 lb
    Toma Tmatoes, halved crosswise, 8


Combine the vinegar, broth, garlic, basil, thyme, mustard seed and black pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate refrigerated for at least 2 hours but no longer than 12, turning the stek occasionally.
Prepare the grill or preheat broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4 to 6 inches from the heat source.
Remove the streak from the marinade; drian and blot 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 blotte. Check the steak for doness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into vey tin slices.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESSAMY.

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Member Ratings For This Recipe

  • I used a slow cooker and added 1.5 cups broth and .5 cup balasmic. It was great and smelled delicious cooking all day! - 11/25/07

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