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Southwest Steak

Southwest Steak
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. “My husband and I came up with this together as something lighter to make on the grill.” Caroline Shively - Alexandria, Virginia
8 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup lime juice
  • 6 garlic cloves, minced
  • 4 teaspoons chili powder
  • 4 teaspoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 2 beef flank steaks (1 pound each)

Directions

  • In a large resealable plastic bag, combine the first seven
  • ingredients; add beef. Seal bag and turn to coat; refrigerate for 4
  • hours or overnight.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill beef,
  • covered, over medium heat or broil 4 in. from the heat for 5-7
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • Let stand for 5 minutes; thinly slice across the grain. Yield: 8
  • servings.
Nutrition Facts: 3 ounces cooked beef equals 187 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 259 mg sodium,
© Taste of Home 2013

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Southwest Steak (continued)

Nutrition Facts: 2 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013