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Garlic Lime Flank Steak

Servings

3

Serving size

4 ounces steak
COOKING TIME
60 Minutes

This recipe can be multiplied or divided by 2. Leftover steak keeps for 2 – 3 days and makes good sandwiches.

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Garlic Lime Flank Steak

Ingredients

2 Tbsp Shallots, raw (minced)
2 clove Garlic, raw (minced)
1 Tbsp. Rosemary, fresh
1 Tbsp. Olive oil
1 Tbsp Lime juice, raw
1/2 tsp. Salt
12 ounce Beef flank steak
1 spray Spray olive oil

Instructions

Combine the shallot, garlic, rosemary, olive oil, lime juice, salt and flank steak in a zipper bag. Close the bag and toss to coat the steak well.

Marinate at least four hours in the refrigerator (overnight is best).

When you are ready to cook the steak, preheat the oven to broil or start the barbecue grill on medium-high heat.

Lightly spray a broiler or grill pan with oil. Put the flank steak on the pan and place it under the broiler (or place the steak on the grill). Cook for about 8 - 9 minutes on each side for medium-rare.

Remove to a cutting board and allow the meat to rest for about 5 to 10 minutes prior to slicing. Carve the meat as thin as possible and serve.

Serve this recipe with one of these Breakfast side dishes.

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

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Serve this recipe with one of these starch side dishes.

Brown Rice

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Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

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Serve this recipe with one of these vegetable side dishes.

Green Beans with Red Onion

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Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Yellow Squash and Onions

Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a perfect recipe to experiment with. Use a different herb or acid every time for a much different flavor. Try dried tarragon and orange juice or lemon juice and fresh thyme. The combinations are endless.

"Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils."

William Shakespeare