Grilled Flank Steak with Tomato, Red Onions and Balsamic

Servings: 6-8 • Serving Size: 3 oz steak, 1/2 cup salad • Calories: 167.5 • Fat: 8.3 g • Protein: 18 g • Carb: 4.7 g • Fiber: 1 g • Sugar: .5 g

• 2 lb flank steak, fat trimmed
• Sodium without adding salt: 70.6 mg
• kosher salt and fresh pepper
• garlic powder
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped (about 3 1/2 cups)
• 1 tbsp fresh herbs such as oregano, basil or parsley

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat

grill or broiler on high heat.

Cook

steak about 7 minutes on each side for medium rare or longer to taste.

Remove

from grill and let it

rest on a plate for about 5 minutes before slicing.

Slice steak think on the diagonal; top with tomatoes and serve.

Check out more healthy, Summer recipes at Gina's Skinny Recipes!