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My husband and I make an easy marinade that bumps our grilled steak up to a whole new level. Lime juice tenderizes the meat while garlic, chili powder and red pepper flakes kick up the flavor.
—Caroline Shively, New York, NY
Prep: 15 min. + marinating • Grill: 15 min. • Makes: 8 servings
1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)
1. In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally.
2. Grill steaks, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-9 minutes on each side.
3. Let steaks stand 5 minutes. Thinly slice across the grain.
Per 3 ounces cooked beef: 187 cal., 10g fat (4g sat. fat), 54mg chol., 259mg sod., 2g carb. (0 sugars, 0 fiber), 22g pro.
Diabetic exchanges: 3 lean meat, 1 fat.