Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 242 |
| Total Fat | 15 g |
| Saturated Fat | 4.5 g |
| Sodium | 229 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0.5 g |
| Protein | 23 g |
Servings and Times
| Servings | 2 |
| Marinating Time | 30 minutes to overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| White wine vinegar | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Dried rosemary | 2 teaspoons |
| Garlic clove, minced | 1 |
| Flank steak | ½ pound |
| Salt | 1/8 teaspoon |
| Freshly ground pepper to taste |
| Cooking spray |
Directions
- Mix together vinegar, oil, rosemary, and garlic. Combine marinade mixture and steak in a large zippered bag, toss to coat, and refrigerate 30 minutes to overnight.
- Prepare broiler.
- Season steak with salt and pepper and place on a broiler pan coated with cooking spray. Place on center oven rack and broil 6 minutes on each side, or until desired degree of doneness. Slice and serve.
Exchanges
3 lean meats; 1.5 fats
Side Suggestions: Marinated Mushroom Sauté
Toss 2 cups sliced mushrooms with 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon lemon juice, and 1 teaspoon dried rosemary. Sauté mushrooms for 6-7 minutes in a nonstick skillet coated with cooking spray over medium-high heat, until mushrooms are tender. Nutrition Info (for ½ of recipe): 82 calories; 4 g carbohydrate; 2 g protein; 7 g fat (1 g sat); 1 g fiber; 3 mg sodium. Exchanges: 1 vegetable; 1.5 fat.
Side Suggestions: Rice Pilaf