For grilling steaks on the cheap, flank steak is one of your best bets--full of beefy flavor but less expensive than tenderloin or strip steak.
cup honey mustard dressing
tablespoon frozen (thawed) orange juice concentrate
small clove garlic, finely chopped
chipotle chile in adobo sauce (from 7-oz can), finely chopped
beef flank steak (about 1 1/2 lb)
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
Heat gas or charcoal grill. In small bowl, mix sauce ingredients; reserve 2 tablespoons. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Brush reserved sauce on both sides of beef.
Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Cut beef across grain into thin slices. Serve with remaining sauce and tortillas.
To make this dish more like fajitas, add ingredients such as chopped tomatoes, shredded lettuce, diced avocado, shredded cheese, sliced olives, sliced green onions and diced bell pepper to the menu.
Flank steak is a long, thin piece of boneless beef cut from the lower hindquarters. Flank steak is known to be a less-tender cut and should be very thinly sliced across the grain for serving. It is typically used for fajitas or London broil.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.