Lemon-Herb Flank Steak
Broccoli with Balsamic MushroomsIngredients
- 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
- 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.
- Preheat grill to medium-high heat. Remove steak from bag; discard marinade. Sprinkle with ½ tsp salt.
- 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.
- 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
- Cook broccoli in a pot of boiling water 3 to 4 minutes or until just tender. Drain.
- 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.
- Reduce heat to medium; add garlic and 1 Tbsp oil. Cook 30 seconds, stirring constantly. Add vinegar and soy sauce.
- Cook 30 seconds. Remove from heat; stir in butter.
- 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 |
Low Calorie Meal Plan
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