Flank steak is usually an affordable cut of beef and tenderizes easily with a marinade. We turn this in to a delicious main course salad by serving over a bed of fresh baby spinach, a few sliced cherry tomatoes, 1 tablespoon low fat feta cheese and a splash of raspberry vinegar.
(modification of recipe originally from National Cattlemen’s Beef Association)
Serves 6
- 1 ½ pounds beef flank steak, trimmed of excess fat if needed
- ¼ cup pineapple juice
- ¼ cup fresh lime juice
- 2 tablespoons finely chopped cilantro (substitute parsley if you are not a cilantro fan)
- 1 tablespoon Caribbean jerk seasoning
- ¼ teaspoon kosher salt
Place whole flank steak in a zip lock plastic bag.
In a small bowl, combine next four ingredients (pineapple juice through jerk seasoning). Pour marinade into bag with flank steak, turning to coat. Close bag securely and marinate in refrigerator for 6 hours or overnight, turning occasionally.
Preheat grill to medium heat.
Remove flank steak from marinade; discard marinade. Season steak with salt. Place steak on grill and cook covered for 16 to 21 minutes for medium rare – medium doneness.
Remove from grill and cover with foil to let rest for 5 minutes. Carve steak across the grain in to thin slices.
Nutritional Info/Serving: Calories 224, Fat 10 g, Protein 27 g, Carbs 3 g
21 Day Fix Container Equivalents/Serving: 1 Red
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