Wine-Marinated Grilled Flank Steak
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Total Recipe Time: 30 to 35 minutes
Marinade Time: 6 hours to overnight
Makes 6 to 8 servings
1 beef Flank Steak (about 1-1/2 to 2 pounds)
Salt and pepper
1/3 cup dry red wine
1/4 cup chopped onion
2 tablespoons brown sugar
2 tablespoons reduced sodium or regular soy sauce
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1-1/2 teaspoons minced garlic
|1.||Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn 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.||Carve steak across the grain into thin slices. Season with salt and pepper, as desired.
Nutrition information per serving, 1/6 of recipe: 186 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 150 mg sodium; 3 g carbohydrate; 0.1 g fiber; 24 g protein; 9.4 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.5 mg iron; 27.2 mcg selenium; 4.4 mg zinc; 91.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.
Nutrition information per serving, 1/8 of recipe: 140 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 113 mg sodium; 2 g carbohydrate; 0.1 g fiber; 18 g protein; 7.1 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.2 mg iron; 20.4 mcg selenium; 3.3 mg zinc; 68.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.