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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: 15 min.


  • 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)


  • In a small bowl, mix the first seven ingredients; spread over both
  • sides of steaks. Place in a large resealable plastic bag;
  • refrigerate 6 hours or overnight, turning occasionally.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Grill steaks, covered, over medium
  • heat or broil 4 in. from heat 6-9 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°).
  • Let steaks stand 5 minutes. Thinly slice across the grain. Yield: 8
  • servings.
Nutritional Facts: 3 ounces cooked beef equals 187 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 259 mg sodium, 2 g carbohydrate, trace fiber,

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Southwest Steak (continued)

Nutritional Facts: 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.