Healthy Diabetic Recipes

From Better Homes and Gardens Diabetic Living
If you love steak, try this mouthwatering marinade made with rosemary,
marjoram, and oregano. It’s so simple and delicious, you’ll never go
back to bland steak sauce after this!

Prep: 20 minutes
Marinate: 1 to 24 hours
Grill: 17 minutes
Stand: 10 minutes
Makes: 8 servings

1 1 1/2lb to 2lb beef flank steak
1/4 cup chopped fresh rosemary or 1 Tbsp dried rosemary, crushed
1 Tbsp chopped fresh marjoram or 1 tsp dried marjoram, crushed
1 Tbsp chopped fresh oregano or 1 tsp dried oregano, crushed

3 cloves garlic, minced (1 1/2 tsp minced)
1 1/2 tsp paprika
1 tsp kosher salt
1 tsp crushed red pepper
1 tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil

Trim fat from meat. Score both sides of steak in a diamond pattern
by making shallow cuts at 1-inch intervals; set aside. In a small
bowl stir together rosemary, marjoram, oregano, garlic, paprika,
kosher salt, crushed red pepper, and black pepper. Stir in the
oil until combined.

Spoon herb mixture evenly over both sides of steak; rub in with your
fingers. Place steak in a shallow dish. Cover and marinate in the
refrigerator for 1 to 24 hours.

For a charcoal grill, place meat on the rack of an uncovered grill
directly over medium coals. Grill for 17 to 21 minutes or until
medium doneness (160 degrees F), turning once halfway through
grilling. (For a gas grill, preheat grill. Reduce heat to medium.
Place meat on grill rack over heat. Cover and grill as above.)

Transfer grilled meat to a cutting board. Cover and let stand for
10 minutes. To serve, slice very thinly across the grain.

Nutrition Facts per serving:
183 Calories, 11g Total Fat (3g Sat. Fat), 34mg Cholesterol,
287mg Sodium, 1g Carbs, 0g Fiber, 19g Protein

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