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Marinated Asian Flank Steak
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Low cal: 
This tasty recipe shows how even subtle changes to your eating habits can provide much healthier meals and snacks.
Purchase a large flank steak so you’ll have enough for leftover sandwiches. Use a thick, viscous teriyaki sauce, which has more flavor than the thin type.
Roasted beet slices or jarred red beet slices with orange sections and goat cheese makes a flavorful and colorful accompaniment. -- Jeanne Besser
Hands on time: 10 minutes Total time: 30 minutes Serves: 8-12
Ingredients:
-
1 (2- to 3-pound) flank steak
1 cup teriyaki sauce or reduced-sodium soy sauce
1 cup red wine
2 garlic cloves, crushed
Instructions:
In a plastic zip-top bag or large container, combine steak, teriyaki sauce, red wine and garlic. Marinate overnight, flipping a couple of times for even marinating.
Preheat a grill or broiler. Grill steak for 13 to 17 minutes for medium-rare, turning once. Let rest 5 minutes. Slice steak thinly across grain.
Preheat a grill or broiler. Grill steak for 13 to 17 minutes for medium-rare, turning once. Let rest 5 minutes. Slice steak thinly across grain.
Notes:
This recipe calls for overnight marinating.
Nutrition:
Per serving (based on 8): 227 calories (percent of calories from fat, 50), 23 grams protein, 3 grams carbohydrates, trace fiber, 12 grams fat (5 grams saturated), 58 milligrams cholesterol, 779 milligrams. sodium.
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