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Ingredients:
1/2 cup dry red wine
1/2 cup tamari or soy sauce
1/3 cup sugar
1/3 cup orange juice
1/4 cup grated peeled fresh ginger
2 tsp ground cumin
2 tbsp Dijon mustard
1/4 tsp pepper
6 cloves garlic, minced
2 tbsp minced jalapeno pepper
2 1 pound flank steaks
nonstick cooking spray
Instructions:
1. Combine all ingredients except cooking spray in a large zip-top plastic
bag; seal bag, and marinate in refrigerator 8 hours or overnight. Remove
steak from bag, reserving marinade. 2. Prepare grill or broiler. Place
steak on grill rack or broiler pan coated with cooking spray, and cook 5
minutes on each side or until desired degree of doneness, basting
frequently with reserved marinade. Cut steak diagonally across grain into
thin slices. Yield: 8 servings (serving size: 3 ounces). Selections: 3
P/M. Per serving: Calories 207 (47 % from fat); Protein 22.9 g; fat 10.7 g
(sat 5 g); Carbohydrates 3.3 g; Fiber 0 g; Cholesterol 57 mg; Iron 2.5 mg;
Sodium 369 mg; Calcium 9 mg.
Recipe by: Weight Watchers Magazine, Jul/Aug 1997, page 76
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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Servings: 8
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Jalapeno-Teriyaki Grilled Flank Steak Recipe brought to you by Mexican Recipes To-Go
