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Skinny Cilantro Orange Marinated Flank Steak

  • Prep 25 min
  • Total 4 hr 40 min
  • Servings 4

52% less total fat • 67% less sodium than the original recipe. Fresh cilantro adds a familiar Mexican flavor to this fajita-style dish. The herb is also popular in Asian and Indian cooking. MORE + LESS -

Ingredients

1
pound beef flank steak, trimmed of fat
1/3
cup reconstituted organic orange juice concentrate
1/4
cup snipped fresh cilantro
2
tablespoons red wine vinegar
1
tablespoon olive oil
4
cloves garlic, minced
2
teaspoons ground cumin
1
teaspoon ground coriander
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
2
red and/or green sweet peppers, halved
1
red onion, cut into 1/2-inch-thick slices

Steps

Hide Images
  • 1
    Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
  • 2
    For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
  • 3
    Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
  • 4
    To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.
 

Nutrition Information

Nutrition Facts

Serving Size: 3 ounces cooked meat plus 3/4 cup vegetables
Calories
220
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
120mg
5%
Potassium
490mg
14%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
7%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
70%
70%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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