Mexican Broiled Steak
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef, flank steak (london broil)
|
*
|
| ½ | cup |
lime juice
|
|
| 2 | tablespoons |
oregano
leaves, dried |
*
|
| 2 | tablespoons |
vegetable oil
or olive oil |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cloves |
garlic
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef, flank steak (london broil)
|
*
|
| 118 | ml |
lime juice
|
|
| 3E+1 | ml |
oregano
leaves, dried |
*
|
| 3E+1 | ml |
vegetable oil
or olive oil |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | cloves |
garlic
crushed |
|
Directions
- Each flank steak should weigh between 1 and 1½ lbs.
Place beef steaks in shallow glass or plastic dish.
Mix remaining ingredients and pour over the beef.
Cover and refrigerate at least 8 hours, turning occasionally.
Set oven control to broil. Place beef on rack in broiler pan.
Broil with the tops about 3 inches from the heat until brown, about 5 minutes.
Turn beef and broil about 5 minutes longer.
Cut beef in thin strips across the grain of the meat.
Serve with tortillas and guacamole if desired.
