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Grilled Flank Steak Recipe

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My sister, Kathy, and I often exchange recipes - I give her my desserts, and she gives me her entrees. This recipe is from her, and it's become a favorite of mine for serving to company. The meat and vegetables can be prepared ahead of time...when the company arrives, I just fire up the grill!

This recipe is:

Diabetic Friendly

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Grilled Flank Steak Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 5 Servings

20 15 35

Ingredients

1/4 cup soy sauce
2 tablespoons white vinegar
1 green onion, sliced
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground ginger
3 tablespoons honey
3/4 cup vegetable oil
1 beef flank steak (about 1-1/2 pounds)
1 pound fresh mushrooms, sliced
1 green pepper, cut into thin strips
1 yellow or sweet red pepper, cut into thin strips
3 carrots, cut into julienned strips

Directions

In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a skillet, saute vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables. Yield: 5 servings.

Nutritional Facts One serving equals 265 calories, 12 g fat (0 saturated fat), 65 mg cholesterol, 173 mg sodium, 11 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Grilled Flank Steak in Country Extra July 1992, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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