Sizzling Flank Steak

By North Star



Serves 4; 3 ounces cooked steak per serving

Marinade
1/2 medium onion, grated or minced
2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon dry red wine (regular or nonalcoholic)
1 tablespoon snipped or chopped fresh parsley or 1 teaspoon dried parsley, crumbled
1 tablespoon grated peeled gingerroot
1 tablespoon light soy sauce
1 1/2 teaspoons ground cumin
1 to 1 1/2 teaspoons chili powder
1 large garlic clove, minced
1/2 teaspoon turmeric
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper
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Vegetable oil spray
1 pound flank steak, silver skin and all visible fat removed
Fresh cilantro sprigs (optional)

In a large resealable plastic bag, combine the marinade ingredients. Add the meat. Seal the bag and turn to coat. Refrigerate overnight, turning occasionally.

Spray the grill rack with vegetable oil spray. Heat the grill on medium high. Grill the meat to the desired doneness, about 7 minutes per side for medium. Transfer the meat to a cutting board and let it stand for about 5 minutes to stabilize the juices. Cut the meat diagonally into thin slices.

Per serving
Calories 207
Total Fat 10.5 g
Saturated Fat 3.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 45 mg
Sodium 169 mg
Carbohydrates 3 g
Sugar 1 g
Fiber 1 g
Protein 23 g

recipe from www.webmd.com