Grilled Flank Steak with a Balsamic Touch

Macros / Serving Size

Protein 30 g | Fat 15 g | Carbs 5 g

% Calories of Macros / Serving Size

Calories 285 | Protein 43 % | Fat 49 % | Carbs 8 %

Nutrients / Serving Size

Fiber 0 g | Sodium 226 mg | Sat. Fat 5 g

Ingredients (serves 4)

• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. honey
• ¼ tsp. onion powder
• ½ tsp. garlic salt
• ¼ tsp. pepper
• 1/3 cup fresh chopped cilantro
• 16-20 oz. flank steak

Directions

1. Add all the ingredients to a large mixing bowl and whisk until blended.   
2. Place the flank steak into the mixing bowl and toss a few times to coat with the marinade.
3. Cover the bowl and let marinate for 2 hours, but no more than 4 hours.
4. Remove the steak from the refrigerator and remove from marinade.  Allow the steak to marinate at room temperature on a plate for 10 minutes, covered.
5. In the meantime, heat the grill to moderate heat.
6. Place the steak on the heated grill, close the lid, and grill for 4 minutes.  Open the lid, flip the steak, and baste the top with marinade from the mixing bowl.  Close the lid and grill for 4 more minutes.  Open the lid, flip the steak, baste and grill for 4 minutes.
7. Open the lid and check the temperature by inserting a meat thermometer into the thickest part of the steak.  The steak is cooked to medium when the heat reaches 140 degrees, or for medium rare, 130-139 degrees F.  Turn the heat down to low and continue to cook, flipping and basting in two-minute intervals until the steak reaches desired doneness.
8. Remove the steak from the grill and let it rest at least 5 minutes before slicing.
9. To serve, slice the steak into thin strips against the grain (perpendicular to the long strands of muscle).

Notes

• Consider topping with Strawberry Mango Salsa.
• Nutrition analysis is based on the use of 20 oz. of lean, raw flank steak and ¼ tsp. garlic powder and ¼ tsp. iodized salt.