Rosemary-Garlic Flank Steak with Red Onion-Garlic Marmalade

Cooking Light
6 servings (serving size: 3 ounces steak and 1/3 cup marmalade)


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1 1/2 pounds flank steak
1/2 cup dry red wine
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 garlic cloves, minced
Cooking spray
Lavender sprigs (optional)


Trim fat from steak. Combine wine and next 5 ingredients (wine through garlic) in large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Prepare grill.

Remove from bag; discard marinade. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a platter; cover with foil. Let stand 5 minutes. Cut diagonally across grain into thin slices. Serve with Red Onion-Garlic Marmalade. Garnish with lavender sprigs, if desired.

Created date

September 1999

Nutritional Information

Calories 300
Caloriesfromfat 46 %
Fat 15.3 g
Satfat 5.9 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 23.5 g
Carbohydrate 18.8 g
Fiber 2.4 g
Cholesterol 60 mg
Iron 2.9 mg
Sodium 284 mg
Calcium 46 mg