Fajita-Style Flank Steak
A good long soak in this lime-salsa marinade will make a semi-tough cut of beef, such as flank steak, tender and terrific.
1 (1 1/2 pound) beef flank steak
1/4 cup bottled Italian salad dressing
1/4 cup salsa
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon bottled hot pepper sauce
- Trim fat from steak. Place steak in a self-sealing plastic bag in a shallow dish.
- For marinade, in a small bowl, stir together Italian salad dressing, salsa, lime peel, lime juice, cilantro or parsley, and hot pepper sauce. Pour over steak; seal bag. Marinate meat in the refrigerator for 8 to 24 hours, turning the bag occasionally. Drain steak, reserving marinade.
- Place steak on the unheated rack of a broiler pan. Broil 3 to 4 minutes from heat until desired doneness, turning once and brushing occasionally with marinade up to the last 5 minutes of broiling. (Allow 12 to 14 minutes for medium doneness.)
- Pour any remaining marinade into a small saucepan; bring to boiling. Boil 1 minute. Thinly slice steak across the grain. Serve the steak with hot marinade.
Makes 6 servings.
Dietary Exchanges: 3 1/2 lean meat, 1/2 fat.
Nutritional Information Per Serving (1/6 of recipe): calories: 224, total fat: 12g, saturated fat: 4g, cholesterol: 45mg, sodium: 207mg, carbohydrate: 2g, fiber: 0g, protein: 25g
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.