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Soy Lime Marinated Flank Steak Recipe:

Serves 4

Marinating lean, flavorful flank steak tenderizes it while imparting wonderful flavor. This steak is terrific served with a salad. And leftovers can be incredible either as a steak salad or in a tortilla with greens.

¼ cup reduced sodium soy sauce
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 teaspoon honey
½ teaspoon chili-garlic paste
1 pound flank steak, trimmed
2 teaspoons olive oil

1. Combine the soy sauce, lime zest, lime juice, ginger, garlic, honey, and chili-garlic paste in a large zip-close plastic bag: add the steak. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally at least 4 hours or up to one day.
2. When ready to serve pre-heat the grill (or broiler)
3. Remove the steak form marinade; discard the marinade. Pat the steak dry with paper towels. Rub the oil on both sides of the steak and place on the grill on medium high heat. Grill about 8 -10 minutes and turn once at about 4-5 minutes depending on how your desired degree of doneness. Instead read thermometer should register about 145°F. Transfer onto a cutting board and let stand 5 minutes. Cut across the grain into 12 slices.

PER SERVING (3 Slices): 208 Cal and 5 PPV

Serve with fresh broccoli:

The first WW cookbook in the 60’s had a recipe with Lemon Broccoli. Cooked broccoli tossed with lemon and sugar substitute. We have improved on the original by adding a holy trio that makes any green vegetable taste better: lemon, garlic and little olive oil. Try this recipe with broccolini, Swiss chard, spinach or just plain broccoli

1 bunch broccoli, trimmed
4 teaspoons olive oil
½ cut reduced sodium chicken broth
4 garlic cloves minced
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 tablespoons fresh lemon juice
4 lemon wedges (optional)

1. Put broccoli in steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until barely tender. 3-5 minutes

2. Heat a large non-stick skillet. Swirl in oil then add the broccoli, Cook stirring one minute; add the broth garlic, salt and pepper, Cook stirring frequently until the broccoli is tender but still bright green and the liquid has evaporated, about 5 minutes. Add the lemon juice and toss to coat. Serve with lemon wedges.

PER SERVING: (1/2 cup0: 80 cal/ PPV 2)


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