1-1/2poundslean flank steak, trimmed of excess fat
1largered onion, peeled and sliced into 1/4-inch thick rounds
In a large Ziploc bag, combine the vinegar, oil, oregano, garlic and pepper. Add the steak and seal the bag, squeezing out as much extra air as you can. Turn and squish the bag to coat the steak with the marinade. Refrigerate at least 1 hour and up to 4 hours. Turn the bag occasionally if you can.
When you are ready to cook the steak, preheat your grill with medium-high heat.
Remove the steak from the marinade and discard the marinade. Sprinkle the steak with 3/4 teaspoon salt. Spray the onion with olive oil non-stick spray and sprinkle with the remaining 1/4 teaspoon salt.
Grill the steak about 6 minutes and then turn it over. Continue to grill until an instant read thermometer inserted into the side of the steak reads 145F degrees, about 6 more minutes.
Transfer the steak to a cutting board. Cover with foil to retain heat and let it rest about 10 minutes.
While the steak is resting, grill the onions, turning occasionally, until they are tender, about 8 or so minutes.
Thinly slice the steak against the grain into 18 slices and place on a serving platter. Top with the onions.
Substitutions and Variations:
Vegetarian - substitute portobello mushrooms or eggplant for the steak
Different meat - try boneless, skinless chicken breasts or thighs, pork chops or pork tenderloin
Different vinegar - balsamic or sherry vinegar would work well
Different vegetables - how about zucchini, bell peppers, tomatoes, whole scallions
Serving size: 3 slices of steak + 1/3 cup onion4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Weight Watchers Grilled Marinated Flank Steak
Amount Per Serving (3 slices steak + 1/3 cup onions)
Calories 195Calories from Fat 81
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.