Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 187 |
| Total Fat | 8.5 g |
| Saturated Fat | 4 g |
| Sodium | 458 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 0 g |
| Protein | 23.5 g |
Servings and Times
| Servings | 4 |
| Marinating Time | 4 hours to overnight |
Tip:
Save leftovers for tomorrow’s lunch!
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Garlic cloves, minced | 3 |
| Red wine vinaigrette | 1/3 cup |
| Soy sauce | 2 teaspoons |
| Honey | 1 teaspoon |
| Flank steak or top round steak (about 1 inch thick) | 1 pound |
| Salt | ½ teaspoon |
| Fresh ground pepper to taste |
Directions
- Combine garlic, vinaigrette, soy sauce, and honey in a small bowl. Place beef in a resealable plastic bag and then add the vinaigrette marinade. Marinate in the refrigerator for 4 hours to overnight, turning occasionally.
- Remove steak from marinade, allowing excess marinade to drip off.
- Place steak on a grill rack or indoor grill pan, and grill for 8-12 minutes on each side, or until desired degree of doneness is achieved.
- Transfer beef to a cutting board and let stand for 10 minutes before slicing. Slice the steak across the grain into thin slices. Season with ½ teaspoon salt and fresh ground pepper to taste.
Exchanges
3.5 lean meats
Side Suggestions: Grilled Vegetables
Coat 1 quartered red onion, 1 sliced yellow squash, and 1 bunch trimmed asparagus with 1 tablespoon olive oil. Season with 1/8 teaspoon salt and pepper to taste. Grill until brown marks appear on each side and tender crisp.
Side Suggestions: Baked Potatoes