Basic Grilled Flank Steak

An easy marinade gives this steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish.

This recipe goes with Southwestern Steak, Corn, and Black Bean Wraps, Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad, Mixed Bean Salad with Flank Steak, Soba-Edamame Salad with Flank Steak, Beef, Orange, and Gorgonzola Sandwiches, Steak Salad Wraps with Horseradish Sauce, Lentil and Orzo Salad with Flank Steak and Feta, Peppery Beef and Two-Potato Salad

Yield: 8 servings (serving size: 3 ounces)

Ingredients

• 1  (2-pound) flank steak, trimmed
• 2  teaspoons  Worcestershire sauce
• 1/2  teaspoon  sea salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.

Nutritional Information

Calories:

158 (38% from fat)

Fat:

6.7g (sat 2.8g,mono 2.7g,poly 0.3g)

Protein:

22.6g

Carbohydrate:

0.4g

Fiber:

0.0g

Cholesterol:

45mg

Iron:

1.6mg

Sodium:

203mg

Calcium:

14mg