Lemon-Herb Flank Steak

Broccoli with Balsamic Mushrooms
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Ingredients

  • ¼ cup lemon juice, divided
  • 3 Tbsp olive oil, divided
  • 3 Tbsp minced garlic, divided (about 8 cloves)
  • 1 tsp pepper
  • 1½ lb flank steak
  • ¾ tsp salt, divided
  • 1 cup firmly packed fresh parsley leaves
  • 1 Tbsp water
  • 1½ tsp lemon zest

Instructions

  1. Combine 2 Tbsp lemon juice, 2 Tbsp oil, 1 Tbsp garlic, and pepper in a large zip-top plastic freezer bag; add steak. Seal bag, and turn to coat. Chill 30 minutes to 1 hour.
  2. Preheat grill to medium-high heat. Remove steak from bag; discard marinade. Sprinkle with ½ tsp salt.
  3. Grill steak, covered with grill lid, 4 to 5 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing across the grain.
  4. Meanwhile, combine parsley, water, lemon zest, 2 Tbsp lemon juice, 2 Tbsp garlic, 1 Tbsp oil, and ¼ tsp salt in a food processor or blender; cover and pulse until finely chopped. Serve with steak.

Side Dish Ingredients

  • 1 lb broccoli crowns
  • 1 (8-oz) pkg sliced shiitake mushrooms (or use button mushrooms)
  • ½ (8-oz) pkg cremini mushrooms, quartered 
  • 3 Tbsp extra virgin olive oil, divided
  • ¼ tsp salt
  • 2 large cloves garlic, minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp butter
  • ¼ tsp crushed red pepper

Side Dish Instructions

  1. Cook broccoli in a pot of boiling water 3 to 4 minutes or until just tender. Drain.
  2. Meanwhile, sauté mushrooms in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 8 minutes until browned, stirring frequently. Sprinkle with salt.
  3. Reduce heat to medium; add garlic and 1 Tbsp oil. Cook 30 seconds, stirring constantly. Add vinegar and soy sauce.
  4. Cook 30 seconds. Remove from heat; stir in butter.
  5. Add broccoli and red pepper; toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
214
122
336
Fat (g) 11 9 20
Sat. Fat (g) 4 2 6
Protein (g) 26 4 30
Carb (g) 2 7 9
Fiber (g) 0 2 2
Sodium (mg) 349 233 582

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