10* TIME Prep: 15min Cook: 15min Total: 30min FitBit: Y wa F NVO
https://www.skinnytaste.com/grilled-flank-steak-with-tomatoes-red/#recipe
1) Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
2) In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
3) Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
Grilled Steak With Tomatoes, Red Onion and Balsamic (MH)
Nutrition Facts
Portion Size
174 g
Amount Per Portion
181
Calories
% Daily Value *
Total Fat 6.8g
9 %
Saturated Fat 2.8g **
14 %
Cholesterol 60mg **
20 %
Sodium 419mg
18 %
Total Carbohydrate 4.3g
2 %
Dietary Fiber 0.8g **
3 %
Sugar 1.8g **
Protein 25g
50 %
Vitamin D 0mcg **
0 %
Calcium 8.2mg **
1 %
Iron 2.9mg **
16 %
Potassium 132mg **
3 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Grilled Steak With Tomatoes, Red Onion and Balsamic (MH) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
