Try this Herb-Marinated Flank Steak recipe, or contribute your own.
Suggest a better descriptionSource: Sonoma Diet
1. Trim fat from meat. Score both sides or steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside.
In a small bowl stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper and black pepper. Stir in the oil until combined.
2. Spoon herb mixture evenly over both sides of the steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1 to 24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degrees F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.
Nutrition Facts per Serving:
Calories - 182
Protein - 19 g
Total Fat - 11 g
Saturated Fat - 3 g
Carbohydrate - 1 g
Fiber - 0 g
Cholesterol - 34 mg
Sodium - 287 mg
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 228 | ||
Calories from Fat: 121 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 213.5mg | 7 % | |
Potassium 409.1mg | 11 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.9g | ||
Protein 24.4g | 35 % | |
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. |
Calories per serving: 228
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