Broiled Flank Steak
1455 mins (prep 1440, cooking 15)
13 ingredients
6 servings
Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE: Try to plan the timing so that the marinade has started cooking a few minutes before you pop the meat into the oven, so that they finish cooking at roughly the same time.

Categories:  steak , tomato , beef , equipment , broil~grill , low-carb , low-sodium , low-in... , time-to-make , very-low-carbs , main-dish , oven , meat , >-1-day , vegetable ,
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Serving Size (258.67 g)
Servings 6
Amount per Serving
Calories 489.37 Calories from Fat 267.57
% Daily Value *
Total Fat 29.73g 274.39%
Saturated Fat 11.93g 357.82%
Trans Fat 0.38g %
Cholesterol 130.15mg 260.29%
Sodium 14367.15mg 3591.79%
Total Carbohydrate 10.01g 20.01%
Dietary Fiber 0.0 g 0.0%
Sugars 8.83 g %
Protein 43.2g 518.38%
Vitamin A 140.86IU% Vitamin C 0.32mg%
Calcium 69.55mg% Iron 3.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
italian-style crushed tomatoes, dry red wine, large, cloves garlic, dried thyme