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    grilled-flank-steak_parmesean_rice_vegetables

    Low Fat

    Savory Flank Steak with Parmesan Rice Recipe

    recipes:
    • Healthy Options
    • Beef
    • Stovetop
    • Steak
    • Flavor Infusions
    • Family-Friendly
    • 30 - 45 MIN
    grilled-flank-steak_parmesean_rice_vegetables
    • Servings
      4 - 6
    • Prep
      15m
    • Cook
      30m
    • Total
      45m
    • Juicy

      Juicy

    About this dish

    Once you taste this recipe, it may become your favorite “comfort food.” That’s because the richly flavored marinade—made with red wine vinegar and Worcestershire sauce—adds deliciousness to savory flank steak. And it’s all served with potatoes and flavor-infused rice.

    Ingredients

      Marinade:
    • 1/3 cup red wine vinegar
    • 1/3 cup light soy sauce
    • 1/3 cup Worcestershire sauce
    • 2 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 2 teaspoons Tuscan-style seasoning (or favorite mixed herb seasoning)
    • 1-pound flank steak

    Instructions

    1. Stir together all marinade ingredients and place in a 1 gallon zip lock bag; add flank steak. Close bag and refrigerate for 2 to 4 hours.
    2. Remove from refrigerator 30 minutes before grilling.
    3. Heat grill to medium-high heat.
    4. Remove meat from marinade (reserve marinade) and cook for 5 minutes.
    5. Turn over meat and continue cooking until slightly pink in center (about 5 more minutes). Let sit for 5 minutes, then cut across grain into thin strips.
    6. Meanwhile, place reserved marinade into 1 quart saucepan and heat on medium high heat until marinade comes to a boil (2 to 3 minutes).
    7. Reduce heat to medium and continue cooking for 5 minutes; set aside.
    8. In large skillet place water and rice.
    9. Bring to a boil, then stir in green beans, sweet potatoes, and onion.
    10. Reduce heat to low, cover, and cook for 5 minutes.
    11. Add asparagus to skillet and re-cover.
    12. Continue cooking over low heat for 5 more minutes.
    13. Remove from heat and let sit for 5 minutes.
    14. To serve, place a scoop of rice on serving plate and top with pieces of flank steak.
    15. Drizzle with heated marinade. Refrigerate leftovers.

    Nutrition

    Amount per serving (4 - 6 total)

    Calories: 300g
    Total Fat : 5g 8%
    Saturated Fat : 1.5g 8%
    Trans Fat : 0g
    Sodium: 1670mg 70%
    Carbohydrates: 42g 14%
    Dietary Fiber: 2g 8%
    Sugars: 9g
    Protein: 222g
     
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