Garlic Lime Flank Steak
Servings
3Serving size
4 ounces steakThis recipe can be multiplied or divided by 2. Leftover steak keeps for 2 – 3 days and makes good sandwiches.
AND
Serve with or Brown Rice or Low Sodium Roasted Yams with Rosemary or Roasted Potatoes or Roasted Yams with Rosemary
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Serve with Green Beans with Red Onion or Herbed Zucchini or Yellow Squash and Onions
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
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…
AND
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.