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1
In a large glass casserole dish, whisk together the marinade ingredients until well blended.
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2
Reserve 1/4 cup marinade in a small nonmetallic container.
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3
Add the steak to the remaining marinade, turning to coat.
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4
Cover the casserole dish and small container and refrigerate for 24 to 48 hours, turning the steak occasionally.
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5
Lightly spray a grill rack with cooking spray.
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6
Preheat the grill and grill rack on medium high.
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7
Drain the steak, discarding the marinade in the casserole dish.
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8
Cook the steak, covered, for 5 minutes.
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9
Turn over.
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10
Baste with 2 tablespoons reserved marinade.
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11
Cook for 5 minutes.
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12
Turn over.
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13
Using a clean basting brush, baste with the remaining marinade.
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14
Cook for 5 minutes, or until the desired doneness.
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15
Let stand for 10 minutes for easier slicing.
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16
Cut diagonally into strips.
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17
Refrigerate half the steak (about 12 ounces) in an airtight container for use in Beef and Caramelized Onion on Hot French Bread.
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18
Serve the remaining steak.
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19
Freeze 1/4 cup marinade in one airtight freezer container and the steak and remaining marinade in another airtight freezer container.
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20
The time it takes to freeze and thaw is the marinating time.
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21
(Per Serving)
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22
Calories: 173
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23
Total Fat: 6.0g
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24
Saturated: 2.5g
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25
Trans: 0.0g
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26
Polyunsaturated: 0.5g
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27
Monounsaturated: 3.0g
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28
Cholesterol: 61mg
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29
Sodium: 167mg
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30
Carbohydrates: 4g
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31
Fiber: 0g
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32
Sugars: 4g
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33
Protein: 25g
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34
Dietary Exchanges
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35
3 Lean Meat
