Skinny Cilantro Orange Marinated Flank Steak
Updated Sep 20, 2016
52% less total fat • 67% less sodium than the original recipe. Fresh cilantro adds a familiar Mexican flavor to this fajita-style dish. The herb is also popular in Asian and Indian cooking.
Skinny Cilantro Orange Marinated Flank Steak
- Prep Time 25 min
- Total 4 hr 40 min
- Servings 4
- Ingredients 12
Ingredients
- 1 pound beef flank steak, trimmed of fat
- 1/3 cup reconstituted organic orange juice concentrate
- 1/4 cup snipped fresh cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 red and/or green sweet peppers, halved
- 1 red onion, cut into 1/2-inch-thick slices
Instructions
-
Step1Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
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Step2For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
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Step3Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
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Step4To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.
Nutrition
220
Calories
6g
Total Fat
34g
Protein
7g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 3 ounces cooked meat plus 3/4 cup vegetables
- Calories
- 220
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 120mg
- 5%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 4g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 70%
- 70%
- Calcium
- 0%
- 0%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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