Southwestern Grilled Flank Steak

By á-32

Nutrients per serving (4 1/4-inch slices): Calories: 178, Total Fat: 8 g, Sat. Fat: 2.5 g, Carbs: 2 g, Fiber: 0 g, Sugars: 0 g, Protein: 25 g, Sodium: 65 mg, cholesterol: 37 mg

Ingredients

• 1 2-lb flank steak, trimmed of visible fat and halved against the grain
• Juice 2 limes
• 2 cloves garlic, minced
• 3 tbsp fresh chopped parsley or cilantro
• 1 tbsp ground cumin
• 2 tsp sweet smoked paprika
• 1/2 tsp ground cayenne pepper
• 3 tsp olive oil, divided

Preparation

Step 1

Place two steak halves in a re-sealable bag.  
In a small bowl, combine lime juice, garlic, parsley, cumin, paprika, cayenne and 2 tsp oil; pour into bag. Seal and massage bag to coat beef. Refrigerate for 2 hours or overnight (up to 48 hours).
Heat remaining 1 tsp oil in a cast iron grill pan on medium-high. Add steak, 1 at a time, and cook for 2 to 3 minutes per side for medium-rare. Remove steak from pan, cover loosely with foil and let rest for about 3 minutes. Slice across the grain into 1/4-inch slices.