Balsamic-Grilled Flank Steak
Asian Green Bean Salad
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Ingredients
- ¾ lb flank steak
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- ¼ tsp salt
Instructions
- Place steak in a large zip-top plastic freezer bag. Stir together vinegar, oil, Worcestershire sauce, and lemon juice; pour over steak. Seal bag, and chill at least 15 minutes.
- Preheat grill to medium-high heat; remove steak from marinade, discarding marinade.
- Sprinkle steak with salt. Grill steak, covered, 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
Side Dish Ingredients
- ½ lb green beans, cut into 1-inch pieces
- 1 Tbsp mayonnaise
- 1 Tbsp canola oil
- 1 Tbsp low-sodium soy sauce
- ½ Tbsp rice vinegar
- 1 clove garlic, minced
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook green beans in boiling water to cover in a saucepan 4 minutes or until crisp-tender. Drain; rinse under cold water to cool.
- Whisk together mayonnaise, oil, soy sauce, vinegar, and garlic in a bowl. Stir in beans. Sprinkle with cilantro. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
314
|
149
|
463
|
| Fat (g) | 19 | 13 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 355 | 338 | 693 |
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