Lime juice tenderizes the steak, while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this recipe together when we wanted something lighter to make on the grill.
—CAROLINE SHIVELY C/O EVA SYNALOVSKI NEW YORK, NY
PREP: 15 MIN. + MARINATING • GRILL: 10 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 large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the beef, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Let stand for 5 minutes; thinly slice across the grain.
PER SERVING 3 ounces cooked beef equals 187 cal., 10 g fat (4 g sat. fat), 54 mg chol., 259 mg sodium, 2 g carb., trace fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 1 fat.