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Thursday, January 28, 2010

Grilled Beef Flank Steak Recipe

1/4 cup nonalcoholic beer
1/4 cup soy sauce
1/4 chicken broth
1/4 cup honey
1/2 teaspoon ground ginger
3 medium green onions, sliced (3 tablespoons)
1 clove garlic, finely chopped
1 1/2 lb beef flank steak
2 nectarines, each cut into 8 pieces

1. In shallow glass bowl or plastic dish, or resealable food storage plastic bag, mix all ingredients except beef and nectarines.

2. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in a bowl; turn to coat. Cover dish or seal bag; refrigerate (turning occasionally) at least 4 hours but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

4. Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.

Makes 4 Servings

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 15g); Protein 51g Percent Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 0%; Iron 30% Exchanges: 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 7 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1