There is nothing like a good steak and if your dad enjoys a good steak, he will absolutely love this meal! This is excellent on the grill if you have a grill, use it.
- 1 ½ pounds flank steak
- 1 small organic onion
- ¼ cup capers
- ½ cup balsamic vinegar
- 2 tablespoons fresh oregano
- 3 garlic cloves, minced
- ¼ teaspoon Himalayan salt
- ¼ teaspoon of fresh ground black pepper
First, I chop up the onion and I put half of it in a large glass bowl. The other half of the onion I set aside. Then I rinse and drain the capers; I add1/4 cup of drained capers to the large bowl.
Next, I add ½ cup balsamic vinegar, 3 minced garlic cloves, and 2 tablespoons of fresh oregano that I have chopped finely. I mix all of the ingredients in the bowl. I combine ¼ cup of this mixture with the onions that I had set aside.
I put the steak on my cutting board and lightly sprinkle ¼ teaspoon Himalayan salt and fresh black pepper on both sides of the steak. Using a fork I puncture the meat, so it has little dots all over it.
I take a large storage zip-lock bag; I prefer to use the freezer ones, I feel they are more durable and place the steak in the bag with the left over onion mixture. I usually marinate it overnight, but 1 hour will do.
Next, I remove the meat from the storage bag and place it in a broiler pan. I discard the remainder of the marinade and I adjust the broiler so that the pain is approximately 4 inches from the heat source.
It usually takes between 4 and 5 minutes per side. I let it cool for several minutes before slicing the meat. I place the meat on a large plate and pour the remaining onion mixture over the steak.
Beastly breakdown per serving
- 178 calories
- 20 grams of protein
- 3 grams of carbohydrates
- 10 grams of fat
- Marinating it overnight really gives the steak extra flavor.
- If you or dad is looking to SHRED this summer, then this is a perfectly delicious recipe that will help you reach your goals.
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