Grilled Ancho-Rubbed Flank Steak - 1g Carbs, 0g Fiber
From: The South Beach Diet (Phase 1)
A Zesty Mexican-Inspired Dinner
Looking to spice things up in the kitchen? There's no better way to
reinvent your meals and turn up the heat than with Mexican food. As
healthy as it is delicious when prepared South Beach Diet–style,
Mexican food may be just what you need to end food boredom. With
the addition of fresh lime juice and chilies, this South-of-the-Border
dinner is sure to hit the spot!
When fresh poblano chilies ripen and dry, they're called anchos. You'll
find ground ones in a well-stocked supermarket, or you can buy them
whole and grind them in a spice grinder. Serve this tangy, mildly spicy
steak with your favorite salsa, or, in later Phases, use it to make
fajitas with grilled vegetables and whole-wheat tortillas.
Prep time: 20 minutes (includes marinating)
Cook time: 15 minutes
Servings: 4
1 1/2 lb flank steak, 1" thick
2 tsp ground ancho chili pepper
1/4 tsp salt
2 tsp extra-virgin olive oil
2 tsp grated lime zest
1 Tbsp fresh lime juice
Lime wedges
Heat grill or grill pan to high.
Season steak with chili pepper and salt. Combine oil, lime zest, and
lime juice in a shallow dish and stir to mix well. Add steak and turn
to coat. Let marinate at room temperature for 15 minutes.
Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Let stand 5 minutes before cutting into thin slices. Serve with lime
wedges.
Servings: 4
Nutrition per Serving:
310 Calories, 17g Fat, 6g Sat, 36g Protein, 1g Carbs, 0g Dietary Fiber,
240mg Sodium
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