Marinated Flank Steak
- 1/4 c. bottled lemon juice
- 3 Tbsp. water
- 2 Tbsp. olive or vegetable oil
- 2 tsp. dried rosemary leaves, crushed
- 2 garlic cloves, chopped
- 1 1/2 tsp. chicken bouillon granules
- 1 flank steak (1 to 1 1/4 lb.)
- 2 c. cooked fettuccine noodles
- 2 c. steamed green beans with red bell peppers
- In large, shallow dish or self-sealing plastic bag, combine lemon juice, water, oil, rosemary, garlic and bouillon.
- Mix well. Add steak; cover dish or seal bag.
- Marinate 6 hours or overnight, turning occasionally.
- Prepare outdoor grill for cooking.
- Remove meat from marinade.
- Transfer marinade to small saucepan.
- Bring to a boil.
- Boil 1 minute and set aside.
- Place steak on grill.
- Grill 15 minutes, basting frequently with marinade.
- To serve, slice steak thinly and accompany with fettuccine and green beans.
- Yields 5 servings (per serving 475 calories, 18 g fat).
lemon juice, water, olive, rosemary, garlic, chicken bouillon granules, flank steak, noodles, steamed green beans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=567496 (may not work)