If you are looking for a lean cut of beef, you need to try some flank steak. This is a very low fat, high flavor meat. You just need to provide some sort of marinade to make it very tender because of the lack of fat. A 3 ounce serving has a mere 160 calories and only 7 grams of fat. Not bad for red meat. It’s also a great way of getting your iron and protein.

I actually prepared this last night in a lovely and flavorful marinade and placed it on a hot griddle skillet today for a total of 5 minutes! The marinade helps to tenderize the meat and provides delicious flavors. Now, how quick is that? You may opt to just create the marinade the night before and serve it either with some vegetables or with a Salsa Verde as I did. Either way you will be very pleased.

I hope you will try this recipe and post your comments. As always, Enjoy!

Grilled Flank Steak

Ingredients: Serves 2

• 1/2 pound flank steak
• 1/8 cup finely chopped parsley
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped rosemary
• 1/8 cup extra virgin olive oil
• 2 cloves garlic, finely chopped
• Smoked Paprika used for sprinkling

Salsa Verde:

• 1/4 cup parsley, packed
• 1/4 cup basil leaves, packed
• 1/4 cup mint leaves, packed
• 1/4 cup capers, rinsed and drained
• 1 large anchovy chopped
• 1/2 teaspoon sugar
• 1/4 – 1/2 cup extra virgin olive oil
• salt and pepper to season

Preparation:

For the marinade. In a shallow dish place the 1/8 cup chopped parsley, 1 tablespoon  thyme, 1 tablespoon rosemary, olive oil and 2 cloves garlic. Mix well to incorporate. Place the steak onto the dish and rub the marinade onto the steak on both sides. Cover. Place in the refrigerator overnight or for several hours.

For the Salsa:

Place all of the Salsa Verde ingredients into a food processor and blend until smooth. You want to use as much olive oil as you may need to create a salsa consistency. (Thick/runny)

Heat a griddle to hot. Scrape some of the marinade off the beef and place onto the hot griddle. Cook over high heat for 3 minutes. Turn onto other side and cook an additional 2 minutes. Remove and allow to rest for 3 minutes. Thinly slice against the grain.

Place about 1 tablespoon of the Salsa Verde onto a plate and spread to a small circle. Place the steak on,top. Sprinkle some smoked paprika around the plate. Serve and Enjoy!