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Flank Steak Marinated with Shallots and Pepper

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 3 ounces)
Balsamic and red wine vinegars give this steak a tangy kick.

Ingredients

  • 1/4 cup chopped shallots
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon coarsely ground black pepper, divided
  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 184
  • caloriesfromfat 42 %
  • fat 8.6 g
  • satfat 3.7 g
  • monofat 3.5 g
  • polyfat 0.4 g
  • protein 23.2 g
  • carbohydrate 1.8 g
  • fiber 0.2 g
  • cholesterol 57 mg
  • iron 2.5 mg
  • sodium 220 mg
  • calcium 12 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag; add 1/2 teaspoon pepper and steak. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

  2. Prepare grill or broiler.

  3. Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon pepper and salt. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.