Post by April B. on Feb 14, 2003 7:29:15 GMT -6
Tangy Tomato Rubbed Steak
Makes 6 servings
1 ½ lb. Flank Steak
1 tsp. Salt
½ tsp. Black Pepper
½ c. Prepared Sun-dried Tomato Pesto
1 Lime, zest and juice
Pierce steak all over with a fork and season with salt and pepper.
In a 1 gallon re-sealable plastic bag, combine the sun-dried tomato and the lime zest and lime juice.
Place flank steak in bag, seal, and shake to coat meat with marinade.
Refrigerate 3 hours or over night, turning bag frequently.
Heat broiler or grill.
Broil or grill meat 10 minutes., turning once until meat thermometer inserted reads 140 for medium rare.
Sprinkle steak with salt and pepper to taste and drizzle with sun-dried tomato pesto if desired.
Let stand for 10 minutes before slicing.
Calories 227
Protein 23 grams
Carbohydrate 2 grams
Fat 19 grams
Fiber 1 grams
Cholesterol 58 mg
Note: Beef is a terrific source of vitamin B2 or riboflavin, a coenzyme that boosts the body's ability to convert calories into energy.
Makes 6 servings
1 ½ lb. Flank Steak
1 tsp. Salt
½ tsp. Black Pepper
½ c. Prepared Sun-dried Tomato Pesto
1 Lime, zest and juice
Pierce steak all over with a fork and season with salt and pepper.
In a 1 gallon re-sealable plastic bag, combine the sun-dried tomato and the lime zest and lime juice.
Place flank steak in bag, seal, and shake to coat meat with marinade.
Refrigerate 3 hours or over night, turning bag frequently.
Heat broiler or grill.
Broil or grill meat 10 minutes., turning once until meat thermometer inserted reads 140 for medium rare.
Sprinkle steak with salt and pepper to taste and drizzle with sun-dried tomato pesto if desired.
Let stand for 10 minutes before slicing.
Calories 227
Protein 23 grams
Carbohydrate 2 grams
Fat 19 grams
Fiber 1 grams
Cholesterol 58 mg
Note: Beef is a terrific source of vitamin B2 or riboflavin, a coenzyme that boosts the body's ability to convert calories into energy.