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Steak: Pepper-Marinated Flank Steak

Source of Recipe

Low Cal/ Low fat Recipes, Summer 1998


List of Ingredients

1 beef flank steak 1 - to 1 1/2-pound
1/2 cup dry red wine
1/3 cup finely chopped onion
1 tablespoon reduced-sodium soy sauce
2 tablespoons lime juice
1 tablespoon cooking oil
1 teaspoon crushed red pepper
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried whole green peppercorns crushed
3 cloves garlic minced
1 tablespoon snipped parsley


Recipe

SCORE steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish. FOR MARINADE, stir together wine, onion, soy sauce, lime juice, oil, red pepper, black pepper, green peppercorns, and garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

DRAIN steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till desired doneness, turning steak once and brushing with reserved marinade halfway through grilling. Discard any remaining marinade. To serve, thinly slice steak diagonally across the grain. Sprinkle with snipped parsley. Makes 4 to 6 servings.

INDIRECT GRILLING: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place steak on the grill rack over drip pan but not over the coals. Cover and grill for 18 to 22 minutes or till desired doneness, brushing with reserved marinade halfway through grilling. Discard any remaining marinade.

Notes: Peppercorns are the tiny berries of a tropical vine and come in an array of colors, depending on when they are harvested. Green peppercorns are picked underripe and have less bite than their more mature cousins, black- and while peppercorns. Crushed red pepper, also known as red pepper flakes, comes from the dried pods of a blend of hot capsicum peppers.