Grilled Deviled Flank Steak

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Category : Meat

Recipe : Grilled Deviled Flank Steak

This steak with vegetables is full of rich, spicy flavor. Any leftovers are delicious
layered in a hearty sandwich.

Makes 4 servings

1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 tablespoon plain dried bread crumbs
1 tablespoon minced scallion
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
2 cups sliced green bell peppers
2 medium tomatoes, cut into 1/4" slices
One 15-ounce trimmed flank steak

Prepare grill for a medium fire, using direct method (see Cooking Methods) ;
spray grill basket with nonstick cooking spray.
In small bowl, combine margarine, bread crumbs, scallion, mustard and
Worcestershire sauce; set aside.
Arrange peppers and tomatoes in prepared grill basket. Place steak on grill; grill
steak and vegetables 5 minutes. Turn steak and vegetables; spread top of steak
with margarine mixture. Grill 5 minutes longer, or until steak and vegetables are
done to taste. Remove from heat; let steak stand 5 minutes before carving across
the grain into thin diagonal slices. Divide evenly among 4 plates and serve with
one-fourth of the vegetables.

SERVING (3 OUNCES BEEF, WITH ONE-FOURTH VEGETABLES) PROVIDES:
1/2 Fat, 2 Vegetables, 3 Proteins, 5 Optional Calories.

PER SERVING: 235 Calories, 11 g Total Fat, 4 g Saturated Fat, 57 mg Cholesterol, 178
mg Sodium, 9 g Total Carbohydrate, 2 g Dietary Fiber, 25 g Protein, 19 mg Calcium