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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Flank Steak |
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Serves: 6 Print this RecipeOpen food cans can be heated directly on the grill. If they have paper labels, be sure to remove them before placing the can on the grill. 2 pounds beef flank steaks or round 1/2 inch thick 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 3 tablespoons vegetable oil or olive 2 tablespoons white vinegar or lemon juice 1 teaspoon salt 2 cloves garlic, finely chopped 1 (8-ounce) can tomato sauce Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Mix remaining ingredients except tomato sauce in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Open can of tomato sauce and place at edge of grill to warm. Grill beef uncovered 4 inches from medium heat about 10 minutes for medium doneness (160°F), brushing frequently with tomato sauce and turning once. Heat any remaining tomato sauce to boiling; boil and stir 1 minute. Cut beef diagonally across grain into thin slices. Serve beef with remaining tomato sauce. 1 Serving: Calories 240 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 80mg; Sodium 280mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 31g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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