Marinated Flank Steak

Serves 4

• ¼ cup reduced-sodium soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon honey
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon finely chopped lemongrass
• 2 garlic cloves, minced
• Pinch red pepper flakes
• 1 (1-pound) flank steak, trimmed
• 2 teaspoons olive oil
• ¼ teaspoon black pepper

1 Combine soy sauce, sherry, honey, ginger, lemongrass, garlic, and pepper flakes in large zip-close plastic bag; add steak. Squeeze out air and seal bag. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.

2 Meanwhile, preheat broiler.

3 Remove steak from marinade; discard marinade. Pat steak dry with paper towel; rub oil on both sides of steak, then sprinkle with black pepper. Put steak on broiler rack and broil 5 inches from heat until instant-read thermometer inserted into side of steak registers 145ºF. Transfer to cutting board; let stand 5 minutes. Cut steak across grain into 12 slices.

Per serving (3 slices): 219 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 42 mg Chol, 530 mg Sod, 8 g Total Carb, 4 g Sugar, 0 g Fib, 25 g Prot, 21 mg Calc. PointsPlus value: 5

Steak Sandwiches with Golden Onions

Serves 4 • Photo

• 1 teaspoon olive oil
• 2 large onions, thinly sliced
• 2 teaspoons sugar
• 2 teaspoons red wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (1-pound) flank steak, trimmed
• 2 tablespoons Dijon mustard
• 8 slices whole grain bread
• 1 cup lightly packed baby arugula

1 Heat oil in medium skillet over medium-high heat. Add onions and sugar; cook, stirring, until onions are golden, about 10 minutes. Add vinegar, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds. Remove skillet from heat.

2 Meanwhile, spray broiler rack with nonstick spray. Preheat broiler.

3 Sprinkle steak with remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. Put steak on prepared broiler rack and broil 5 inches from heat until instant-read thermometer inserted into side of steak registers 145ºF, about 5 minutes per side. Let stand 5 minutes. Cut against grain into 12 slices.

4 Spread mustard evenly on 4 slices of bread; top evenly with arugula. Place 3 slices of steak in each sandwich; top each with ¼ cup of onion. Cover with remaining bread.

Per serving (1 sandwich): 350 Cal, 12 g Total Fat, 4 g Sat Fat, 1 g Trans Fat, 54 mg Chol, 661 mg Sod, 33 g Total Carb, 9 g Sugar, 5 g Fib, 29 g Prot, 87 mg Calc. PointsPlus value: 9