Spicy Cilantro Flank Steak

Prep: 25 minutes; Marinate: 4 - 6 hours; Grill: 17 minutes; Makes 4 servings

1 1-pound beef flank steak

1/3 cup orange juice

¼ cup snipped fresh cilantro

2 tablespoons red wine vinegar

1 tablespoon olive oil

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

¼ teaspoon crushed red pepper

2 red and/or green sweet peppers, halved, stemmed, and seeded

1 red onion, cut into ½-inch-thick slices

Step 1:

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag in a shallow dish.

Step 2:

For marinade, in a small bowl stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Step 3:

Drain steak, reserving marinade. Brush sweet peppers and onion with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, then vegetables of grill rack over heat. Cover and grill as above.)

Step 4:

To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion. Makes 4 servings.

Nutrition Facts (per serving): 244 calories; 11 g total fat (3 g sat. fat); 47 mg cholesterol; 26 g protein; 10 g carbohydrate; 2 g fiber; 209 mg sodium

From Better Homes and Gardens