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Janet Wright PORTAGE, PENNSYLVANIA Lemon and ginger enhance these melt-in-your-mouth steaks. The thinly sliced meat basks in the savory marinade overnight for extra flavor and tenderness.
This recipe is:
Quick
Nutritional Facts 4 ounces cooked beef equals 264 calories, 16 g fat (5 g saturated fat), 65 mg cholesterol, 153 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.
Originally published as Marinated Flank Steak in Country Extra July 2008, 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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