SKINNY CILANTRO ORANGE MARINATED FLANK STEAK
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.)
- To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked meat plus 3/4 cup vegetables, Sodium 120 mg, Sugar 4 g, TransFat 0 g
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