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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Flank Steak Marinated with Shallots and Pepper

Balsamic and red wine vinegars give this steak a tangy kick.

Cooking Light SEPTEMBER 2002

  • Yield: 4 servings (serving size: 3 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 42%
  • Fat: 8.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 23.2g
  • Carbohydrate: 1.8g
  • Fiber: 0.2g
  • Cholesterol: 57mg
  • Iron: 2.5mg
  • Sodium: 220mg
  • Calcium: 12mg
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Flank Steak Marinated with Shallots and Pepper recipe

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