Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

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From: Diabetic Living Magazine

For a larger crowd—or for leftovers!—double this recipe. The cold flank steak tastes great in a sandwich the next day.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup red wine vinegar
  • 1 tablespoon olive oil
  • 2 canned chipotle peppers in adobo sauce, chopped
  • 2 teaspoons pure maple syrup
  • 1 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 1 pound beef flank steak, trimmed (see Tip)
  • 1 medium sweet onion, cut into ¼-inch slices
  • 4 medium roma tomatoes, halved lengthwise
  • Nonstick cooking spray
  • Snipped fresh cilantro
  • Lime wedges


  • Prep

  • Ready In

  1. For marinade, in a small bowl stir together the vinegar, olive oil, chipotle pepper, maple syrup, oregano, garlic and black pepper; set aside. Score both sides of steak in a diamond pattern with shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish. Pour marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  2. Drain steak, discarding marinade. Lightly coat onion slices and tomato halves with cooking spray. For a gas or charcoal grill, place steak on the grill rack directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Grill onion slices and tomato halves for 4 to 6 minutes or until charred and tender, turning once halfway through grilling. Let steak stand for 5 minutes. Thinly slice steak diagonally across the grain into bite-size pieces. Cut onion slices in half.
  3. Serve steak with onions and tomato halves. Sprinkle with cilantro and serve with lime wedges.
  • Tip: Most flank steaks weigh 2 pounds. If you buy a 2-pound flank steak for this recipe, cut it in half and freeze the extra pound for later.

Nutrition information

  • Serving size: 4 ounces steak, 1 tomato and ¼ cup grilled onions
  • Per serving: 243 calories; 12 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 26 g protein; 17 mcg folate; 47 mg cholesterol; 2 g sugars; 721 IU vitamin A; 46 mg vitamin C; 55 mg calcium; 2 mg iron; 378 mg sodium; 603 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 vegetable, 1 fat

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