Marinade time: 4-6 hours
Serves: 4
Ingredients
1 lb. beef flank steak, trimmed of fat
1/3 cup orange juice
1/4 cup snipped fresh cilantro
2 tbsp. red wine vinegar
1 Tbsp. olive oil
4 cloves of garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. crushed red pepper
2 red or green bell pepper, cut into inch thick slices
1 red or yellow onion, cut into slices
2 tomatoes, sliced into wedges
Directions
Score both side of steak by making shallow diagonal cuts with a knife and place in a zip lock back and set the bag into a medium bowl.
In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander and red pepper. Pour over steak in bag. Add the bell peppers, onions and tomatoes to bag. Zip and toss to coat everything in the marinade. Refrigerate for 4-6 hours.
Heat grill to medium and grill steak and vegetables for 9-13 minutes (or until steak is cooked and vegetables are tender), turning occasionally. Steak should reach an internal temperature of 160 F. Discard any remaining marinade.
Enjoy!
Recipe adapted from: eatbetteramerica.com
Nutritional Information per 3 oz. steak plus 3/4 cup vegetables
Calories: 250
Fat: 11 g
Carbs: 10 g
Protein: 26 g
Fiber: 2 g
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