PREP 2.5HRS COOK 12 MINS SERVES 4
MARINADE
1/3 cup light beer
1/3 cup hickory-flavored barbecue sauce
1 Tbsp freshly squeezed lemon juice
2 tsp Montreal steak spice
1 tsp grated lemon zest
1 tsp balsamic vinegar
1/4 tsp dried rosemary, crushed
1 1/2 bls (680g) flank steak, trimmed of fat
1. Whisk together all marinade ingredients in a medium bowl.
Place flank steak in a large, heavy-duty, resealable plastic bag.
Add marinade and seal bag. Turn bag several times to coat steak with marinade.
Marinate in refrigerator for at least 2 hours or as long as 24 hours.
2. Preheat grill to high setting.
Remove steak from bag and place on grill rack that has ben lightly brushed iwth oil.
Grill for about 6 minutes per side, or to desired degree of doneness.
3. Let steak rest for 5 minutes before slicing.
To serve, slice steak thinly across the grain using a very sharp knife.
PER SERVING: 279 CAL, 12.2G TOTAL FAT (5.2G SAT FAT), 33G PROT, 6G CARB, 0.1G FIBER, 80MG CHOL, 493MG SOD
Well this was delicious - and I make this in my oven (using the Broil/Grill option; on broiler). Can't wait to try this again over the BBQ! Mmmmm....
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