Gluten-Free Grilled Flank Steak
Red wine and thyme are the perfect ingredients to turn tender steak into mouthwatering fare. While it offers the added bonus of being gluten-free, any guest at your table will love it. —Melissa McCrady, Milwaukee, Wisconsin
Total TimePrep: 25 min. + marinating Grill: 15 min.
- 3/4 cup gluten-free reduced-sodium tamari soy sauce
- 2 tablespoons dried thyme
- 1 beef flank steak (2 pounds)
- 3 bunches green onions, chopped
- 1/3 cup reduced-fat butter
- 1-1/2 cups dry red wine or reduced-sodium beef broth
- In a large resealable plastic bag, combine soy sauce and thyme. Add the beef; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
- Drain and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
- Meanwhile, in a small saucepan, saute onions in butter until tender. Add wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is slightly thickened.
- To serve, thinly slice steak across the grain; serve with sauce.
Editor's NoteRead all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutrition Facts1 each: 234 calories, 12g fat (6g saturated fat), 64mg cholesterol, 486mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Originally published as Flank Steak in Healthy Cooking October/November 2010
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