Broiled flank steak teams up with mushroom, zucchini, and tomato skewers for a delicious combination. Homemade buttermilk dressing is the perfect addition to this tasty dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Buttermilk Dressing:

Directions

  • Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. In a small bowl, combine brown sugar, espresso powder, paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle evenly over both sides of steak; rub in with your fingers.

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  • In a large saucepan, bring a large amount of water to boiling. Add zucchini to boiling water; cook for 2 minutes. Drain zucchini. Thread tomatoes, mushrooms and zucchini onto eight skewers (see Tips). Cover with foil, and chill both steak and skewers from 2 to 24 hours.

  • Preheat broiler. Place steak on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through broiling time. Add vegetable skewers to broiler pan after the first 10 minutes of broiling; broil 7 to 8 minutes or just until vegetables are tender, turning once. Transfer steak to a cutting board. Let stand for 5 minutes.

  • To make Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise or salad dressing, chives (if desired), cider vinegar, mustard, sugar, 1/8 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  • Thinly slice steak across the grain. Serve steak with vegetables and Buttermilk Dressing.

Tips

Tips: If you can't find smoked paprika, use 1 teaspoon regular paprika and 1/2 teaspoon ground cumin instead.

If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Nutrition Facts

270 calories; 12.1 g total fat; 2.4 g saturated fat; 100 mg cholesterol; 346 mg sodium. 467 mg potassium; 16.8 g carbohydrates; 2.1 g fiber; 13 g sugar; 24.6 g protein; 221 IU vitamin a iu; 7 mg vitamin c; 39 mcg folate; 305 mg calcium; 1 mg iron; 53 mg magnesium;