Flank Steak Marinated with Shallots and Pepper

Randy Mayor; Melanie J. Clarke
Balsamic and red wine vinegars give this steak a tangy kick.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Nutritional 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

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

Preparation

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.

Prepare grill or broiler.

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.

Note:

Lisa Zwirm,

September 2002