Flank Steak with Italian Salsa

Text Size:

Ingredients

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions

Yield:
6 servings

Serving size:
3 ounces steak with 3 tablespoons tomato salsa mixture

Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g

Carbohydrate choices: 3 Fat, 1 Vegetable, 2 Meat.