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EatingWell


1
5
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

1 medium tomato, chopped1 shallot, peeled and quartered¼ cup red wine vinegar2 Tbsp chopped fresh marjoram1 Tbsp chopped fresh rosemary1 tsp salt½ tsp freshly ground pepper1 ½ lb flank steak, preferably grass-fed, trimmed

Directions

1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.

2. Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tip). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.

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

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 169
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 3gm
  • Sodium 275mg 11%
  • Total Carbohydrates 1gm
  • Fiber 0gm
  • Protein 24gm
  • Cholesterol 47mg 16%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Beef, American, Barbecue & Grilling, Entertaining, Spring, Summer

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