A good long soak in this
lime-salsa marinade will make a semitough cut of beef, such as
flank steak, tender and terrific.
Fajita-Style
Flank Steak
- 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 facts per serving: calories:
224, total fat: 12g, saturated fat: 4g, cholesterol: 45mg, sodium:
207mg, carbohydrate: 2g, fiber: 0g, protein: 25g
Recipe 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
