For a larger crowd--or for leftovers!--double this recipe. The cold flank steak tastes great in a sandwich the next day. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 degrees 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.

  • 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 Facts

243 calories; 11.7 g total fat; 3.3 g saturated fat; 47 mg cholesterol; 378 mg sodium. 603 mg potassium; 8.1 g carbohydrates; 1.2 g fiber; 2 g sugar; 25.9 g protein; 721 IU vitamin a iu; 46 mg vitamin c; 17 mcg folate; 55 mg calcium; 2 mg iron; 41 mg magnesium;