Marinated Grilled Flank Steak with Gremolata
ACTIVE TIME: 15 min. TOTAL TIME: 11⁄2 hrs. SERVES: 6
3 cloves garlic, divided
2 Tbs. balsamic vinegar 2 Tbs. olive oil
1 lemon, zested and juiced
1 Tbs. Dijon mustard
1⁄2 cup sliced scallions
1 (11⁄4 lb.) flank steak
1⁄4 cup packed fresh parsley
leaves 1 Mince 2 garlic cloves; place in large zip-top bag. Add balsamic vinegar, olive oil, 2 Tbs. lemon juice, Dijon mustard and sliced scallions. Season to taste with salt and pepper. Add steak. Squeeze air out of bag and seal. Let marinate 1 hr. or chill overnight.
2 Mince remaining garlic clove, lemon zest and parsley; combine in bowl to make gremolata. Season to taste with salt and pepper.
3 Heat grill to medium-high for direct cooking. If chilled, bring steak to room temp. Grill 8 to 10 min. for medium-rare, turning once. Let sit 10 min. Slice steak; top with gremolata. Per serving: Cal. 183 Pro. 19g Carb. 2g Fiber 0g Sug. 1g Chol. 57mg Sod. 86mg Total fat: 10g Sat. 0g Trans. 0g