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Marinated Flank Steak

Name: Marinated Flank Steak
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: Entrees, Serve It Up with Splenda Cookbook Recipes
Ingredients: 1 2-pound flank steak; ½ cup beef broth; ½ cup low-sodium soy sauce; 2 tablespoons salt-free steak seasoning; 2 tablespoons Splenda® Brown Sugar Blend; 2 tablespoons minced garlic; 1 tablespoon tomato paste

Who doesn’t love a good steak? This tender, juicy flank steak is marinated in a sweet and tangy sauce made with Splenda Brown Sugar Blend, soy sauce, fresh garlic, tomato paste, and beef broth. It gives the steak a mild, sweet flavor that is simply delicious. Pair with fresh roasted asparagus and tomatoes. Enjoy!

Makes 10 servings Calories 160 Prep Time 30 minutes Total Time 4 hours, 30 minutes Made with Splenda® Brown Sugar Blend

Ingredients

1 2-pound flank steak

½ cup beef broth

½ cup low-sodium soy sauce

2 tablespoons salt-free steak seasoning

2 tablespoons Splenda® Brown Sugar Blend

2 tablespoons minced garlic

1 tablespoon tomato paste

Nutrition Info Per Serving

Serving Size: 3 ounces steak, 1.5 tablespoons marinade sauce

Calories	160
Total Fat	6g
Saturated Fat	2.5g
Cholesterol	65mg
Sodium	540mg
Total Carbs	6g
Dietary Fiber	0g
Sugars	3g
Added Sugars	2g
Protein	21g

Instructions

Place the flank steak in a large, resealable plastic bag. In a 2-cup measuring cup, combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal, and place in the refrigerator for at least 4 hours or up to 12 hours.
Preheat grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Remove from heat but keep warm.
Grill the steak for 5-6 minutes per side or to desired doneness. A meat thermometer should read 125°F for rare, 135°F for medium rare, and 145°F for medium.
Transfer the steak to a plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices. Serve with the marinade sauce.