Caribbean Flank Steak

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.

Caribbean Flank Steak

(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

Posted in 21 Day Fix Recipes, Beef, Recipes Tagged with: , ,

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