Tomato-Herb Marinated Flank Steak

[F.I.S.T. Senior Member Find all posts View Profile Close F.I.S.T.]

Tomato-Herb Marinated Flank Steak



Total Time: 4 hr 35 min
Serves: 6

Ingredients

1 medium tomato, chopped
1 shallot, peeled and quartered
1/4 cup red-wine vinegar
2 Tbsp chopped fresh marjoram
1 Tbsp chopped fresh rosemary
1 tsp salt substitute
1/2 tsp freshly ground pepper
1 1/2 lbs flank steak, trimmed

Directions

Puree tomato, shallot, vinegar, marjoram, rosemary, salt, and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tips & Techniques). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.

Nutritional Information
(per serving)
Calories 145
Total Fat 7g
Saturated Fat 3g
Cholesterol 47mg
Sodium 205mg
Total Carbohydrate 1g
Dietary Fiber --
Sugars --
Protein 30g

[orangetoes Junior Member Find all posts View Profile Close orangetoes]

This recipe is great, because tomatoes are rich in lycopene, a natural pigment that makes tomatoes red, can help to reduce the risk prostate cancers - one of the most common cancers in men. Even the processed tomatoes are a richer source of lycopene because the processing makes the lycopene because the processing makes the lycopene more easily absorbed by the body. It is now thought that lycopene may also offer protection against cancer of the cervix in women.