|Serving Size||¼ of recipe|
|Total Fat||8.5 g|
|Saturated Fat||4 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||0 g|
|Marinating Time||4 hours to overnight|
Save leftovers for tomorrow’s lunch!
|Garlic cloves, minced||3|
|Red wine vinaigrette||1/3 cup|
|Soy sauce||2 teaspoons|
|Flank steak or top round steak (about 1 inch thick)||1 pound|
|Fresh ground pepper to taste|
- Combine garlic, vinaigrette, soy sauce, and honey in a small bowl. Place beef in a resealable plastic bag and then add the vinaigrette marinade. Marinate in the refrigerator for 4 hours to overnight, turning occasionally.
- Remove steak from marinade, allowing excess marinade to drip off.
- Place steak on a grill rack or indoor grill pan, and grill for 8-12 minutes on each side, or until desired degree of doneness is achieved.
- Transfer beef to a cutting board and let stand for 10 minutes before slicing. Slice the steak across the grain into thin slices. Season with ½ teaspoon salt and fresh ground pepper to taste.
Coat 1 quartered red onion, 1 sliced yellow squash, and 1 bunch trimmed asparagus with 1 tablespoon olive oil. Season with 1/8 teaspoon salt and pepper to taste. Grill until brown marks appear on each side and tender crisp.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.