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Rosemary-Garlic Flank Steak with Red Onion-Garlic Marmalade

Rosemary-Garlic Flank Steak with Red Onion-Garlic Marmalade

Cooking Light SEPTEMBER 1999

  • Yield: 6 servings (serving size: 3 ounces steak and 1/3 cup marmalade)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 46%
  • Fat: 15.3g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 23.5g
  • Carbohydrate: 18.8g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 2.9mg
  • Sodium: 284mg
  • Calcium: 46mg
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Rosemary-Garlic Flank Steak with Red Onion-Garlic Marmalade recipe

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