Pineapple juice and soy sauce combine in my robust Asian-style marinade.
—LOU DUBRULE EL PASO, TX
PREP: 20 MIN. + MARINATING • GRILL: 20 MIN. • MAKES: 6 SERVINGS
1 beef flank steak (1 1/2 pounds)
3/4 cup beef broth
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon ground ginger
2 large onions, cut into 1/4-in. slices
1. Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger.
2. Pour 1 cup marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring often.
3. Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.
NOTE If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
PER SERVING 3 ounces: 196 cal., 8g fat (4g sat. fat), 54mg chol., 210mg sod., 6g carb. (5g sugars, 1g fiber), 23g pro. Diabetic Exchanges: 3 lean meat, 1 vegetable.