Tomato-Herb Marinated Flank Steak
In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half the sauce to marinate the steak and use the other half as a basting sauce. Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online.
Source: EatingWell Magazine, July/August 2009
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Marinate steak for up to 24 hours.
Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition Facts
Per Serving:
164 calories; protein 24.6g; carbohydrates 1g; dietary fiber 0.3g; sugars 0.4g; fat 6.3g; saturated fat 2.3g; cholesterol 70.3mg; vitamin a iu 138.8IU; vitamin c 1.9mg; folate 17.8mcg; calcium 32.7mg; iron 2mg; magnesium 28.6mg; potassium 425.1mg; sodium 289.5mg; thiamin 0.1mg.
Exchanges:
3 lean meat