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Dr. David Kim Kim Bariatric Institute

Grilled Rosemary Flank Steak

rosemary-flank-steakIngredients:

  • 1 1/2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, crushed
  • 1 small rosemary sprig, chopped or 1/4 teaspoon dried
  • salt to taste
  • freshly ground black pepper
  • 2/3 pound flank steak

Cooking Instructions:

  1. Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the flank steak. Refrigerate for at least 30 minutes or overnight.
  2. Preheat the grill.
  3. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes.
  4. Slice the steak on the bias.

Serving Size: about 1/4 pound cooked meat

Nutrition Information:
Calories: 331
Fat: 12 g
Protein: 51 g
Sodium: 391 mg
Carbohydrate: 1 g
Fiber: 0 g
Saturated Fat: 5 g

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