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Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight. 2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes. my big fat obnoxious fiance 3. Add my big fat obnoxious fiance the roasted red peppers and vinegar and cook for 5 minutes more. 4. Remove from heat, cool and stir in the basil and pine nuts. (This can my big fat obnoxious fiance be stored in the refrigerator for up to 1 week. It should be served at room temperature.) 5. Preheat the grill to high heat. 6. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing. 7. Slice the steak on the bias and serve it with the red pepper pesto. Serving Size: about 1/4 pound steak with pesto Number of Servings: 4 Per Serving Calories 372 Carbohydrate 1 g Fat 13 g Fiber 0 g Protein 51 g Saturated Fat 5 g Sodium 391 mg SEE ALL THE FACTS This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.
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