from Julie Gneiting
Whisk together lime juice, lemon juice, grapefruit juice, rice vinegar, olive oil, soy sauce, chili garlic sauce, and honey in the bowl until the honey has dissolved. Season with ginger, galic salt, pepper, and cinnamon; whisk until blended. Place the flat iron steak into the plastic bag, and pour the marinade over top. Squeeze out the excess air, seal and marinade in the refrigerator 1 1/2 hours. Do not marinade much longer than this, as the citrus juice will "cook" the beef. Preheat an outdoor grill for medium-high heat. Remove flat iron from the marinade, and discard the remaining marinade. Cook on preheated grill until the steak has attained your desired degree of doneness, about 2 minutes per side for medium-rare. Place steak onto a plate, set aside, and allow to rest for 3 to 4 minutes before slicing.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 148.4mg||5 %|
|Potassium 183.5mg||5 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6g|
|Protein 0.8g||1 %|
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Calories per serving: 27
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