Balsamic Flank Steak– South Beach Phase 1 Dinner

I have to be honest. There has been some weekend diet-cheating taking place in our house.

It’s hard to resist though, when you have sleepover parties with your cousins, bridal showers, and Sunday dinners with your Italian family (read: carbohydrate monsters) . On weeknights, it’s easy because everybody preparing the food is dieting, but when you show up at a party to find sandwiches, fruit salad, spaghetti, garlic bread, meatballs (which have breadcrumbs in them), cupcakes, angel food cake, and more South Beach Phase 1 No-No’s… well, what’s a girl to do?

Eat. She Eats. And totally does not feel bad about it.

And with the return of the work-week, we go back to making yummy meals that are made of allowed ingredients. Like this flank steak from the South Beach Diet book:

It was delicious. And someday when I’m not on a diet, I’ll make it again. And I’ll enjoy it with a dinner roll and side of garlic mashed potatoes.

Balsamic Flank Steakprint this recipe

Step 1: Cut 1 red onion into quarters. Set aside 1 quarter and break the remaining petals into a bowl that you’ll be mixing your marinade in.

Step 2: Add 1/3 cup balsamic vinegar, 1 tbsp dried oregano, 2 tsp minced garlic, 1/4 cup drained capers. Combine all ingredients well. Scoop out 1/4 cup of the marinade and toss with the reserved onions. Set aside.

Step 3: Salt and pepper your flank steak and cover in the marinade. Let sit for at least 1 hour or refrigerate overnight.

Step 4: Heat a small amount of olive oil in a cast iron grilling pan over medium heat until it begins to smoke. Add the flank steak and grill on both sides to desired doneness. Remove from pan and let rest on a wooden cutting board.

Step 5: Slice and serve with green beans and the reserved raw onions. Drizzle with the remaining marinade mixture (the 1/4 cup that didn’t have raw meat sitting in it).

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