DR. FLANK ‘N’ STEIN'S MONSTER
It's best to prepare the meat and marinade a day in advance, but in a pinch you can do it a few
hours before grill time. Serve the steak with sautéed spinach or kale and Potato Salad with
Warm Bacon Dressing, page 197.
(Number of Powerfoods: 3)
2 POUNDS FLANK STEAK
1 TABLESPOON DRIED OREGANO
2 TEASPOONS GROUND CUMIN
1 TEASPOON BLACK PEPPER
1 TABLESPOON SALT
¼ CUP EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON LIGHT BROWN SUGAR
½ CUPWORCESTERSHIRE SAUCE
1 BOTTLE (12 OUNCES) DARK BEER1. Place the steak on a large cutting board. Score both sides lightly with a sharp knife vertically and
horizontally—not too deep but enough to help the marinade absorb into the meat.
2. Sprinkle with a pinch each of the oregano, cumin, pepper, and salt; work the spices into the meat
with your fingers.
3. Place the remaining spices in a large resealable bag; add the oil, sugar, Worcestershire sauce, and
beer. (If you don't have a plastic bag large enough to hold the meat, use a baking dish and cover it
with plastic wrap after adding the marinade.) Place the steak in the bag, seal it, and refrigerate
overnight. Turn the bag once or twice during the marinating time.
4. Remove the steak from the bag and discard the marinade. Grill over medium-high heat for 4
minutes per side. Don't overcook. Flank steak should be served medium-rare.
5. Transfer to a platter and let rest for 10 minutes to allow the juices to redistribute. Slice the steak
thinly (about ¼-inch slices) across the grain.
Makes 6 servings.
MARINATED STEAK
Per serving: 430 calories, 42 g protein, 9 g carbohydrates, 22 g fat (7 g saturated), 1,270 mg sodium,
1 g fiber
SIDE SPINACH