Marinated Beef Flank Steak Recipe

Try this yummy recipe outside on the grill with friends for an excellent summer entree or in the quiet comfort of home with plenty of leftovers to make into new delectables for the week!

Marinated Flank Steak 

1          small red onion, quartered

1/3       cup balsamic vinegar

¼         cup capers, drained

2          tablespoons chopped fresh oregano

½         teaspoon fresh thyme

½         teaspoon basil

5          cloves garlic, minced

1 ½      pounds flank steak

¼         teaspoon salt

¼         teaspoon coarsely ground black pepper

            Sliver one-quarter of the onion and set aside.  Chop the rest of the onion.  Mix chopped onion in a bowl with the vinegar, capers, oregano, and garlic.  Combine ¼ cup of this mixture with the slivered onions and set aside.  Sprinkle both sides of the steak with the salt and pepper;  prick well with a fork.  In a large zip-top food-storage bag, combine the steak with the remaining onion mixture.  Marinate for 1 hour or overnight.  Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4” from the heat source.  Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan.  Discard the marinade.  Grill or broil for 4-5 minutes per side for medium-rare.  Let stand for 5 minutes before slicing.  Place the meat on a platter and pour the reserved onion mixture for the steak.

Yields 6 servings.

 Nutrients Per Serving:  Cal 176;  Prot  9 g;  Carbo  3 g;  Fat  9 g;  Sod  230 mg;  Fiber  1 g