Grilled Rosemary Flank Steak
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INGREDIENTS
INSTRUCTIONS
In 12 x 8-inch baking dish, combine steak sauce, shallot, garlic, vegetable oil, rosemary and Tabasco pepper sauce. Add flank steak; turn to coat both sides. Cover and marinate at least 2 hours or overnight in refrigerator. Bring to room temperature before grilling. Preheat grill or broiler. Place steak on rack in grill or broiler pan. Cook 12 to 15 minutes, turning midway, for medium-rare or until of desired doneness. Serve with additional steak sauce and garnish with rosemary sprigs, if desired. Busted by Karen Sonnessa
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 14 | ||
| Calories from Fat: 14 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 2mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 14
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