Few people realize that flank steak is one of the leanest cuts of beef. This recipe has lots of flavor but little of the fat that creates heartburn. You and your guests will love it.

Makes 4 servings

Ingredients
1/4 cup balsamic vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 medium shallots, thinly sliced
2 teaspoons fresh chopped rosemary or 1 teaspoon dried
1-1/2 teaspoons dry mustard
1-1/4 pounds flank steak
Salt to taste

Preparation
1. In a 13-by-9-by-2-inch glass baking dish, use a fork or whisk to combine the vinegar, soy sauce, honey, shallots, rosemary and mustard.

2. Place the steak on top, and press meat lightly to coat with marinade. Turn and press again. Cover and refrigerate for at least 2 hours, turning occasionally.

3. Prepare grill with medium-hot coals or to medium setting, or preheat the broiler. Remove the meat from marinade; discard marinade. Grill 4 to 6 minutes on each side (for medium-rare) or until desired doneness. Transfer steak to a cutting board; sprinkle lightly with salt. Let stand for 5 minutes. Cut diagonally across the grain into thin slices. Arrange on a platter and serve.

Nutrient Information Per Serving
Calories: 224
Fat: 10 g
Cholesterol: 67 mg
Sodium: 166 mg
Carbohydrate: 4 g
Protein: 27 g

Developed by Pat Baird, M.A., R.D.

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