By Stacy Goldberg

Red meat has a bad reputation, but lean cuts, prepared with healthy cooking methods, and eaten in sensible portions are a great source of protein, iron, and zinc. Try this lean, affordable and delicious cut of beef, marinated and served with steamed vegetables.

Ingredients

Marinade:
10 cloves garlic, minced
1 t salt
1/2 t black pepper, cracked
1 t oregano
1 c orange juice
1 lime, juiced
1/4 c olive oil
1 1/2 lbs (24 oz) flank steak, trimmed of visible fat

Directions:
Combine all marinade ingredients in a bowl. Place steak in a plastic bag or glass dish and pour in marinade to cover. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Preheat grill to moderate heat. Remove steak from marinade; discard any leftovers.

Grill, turning once until desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow juices to redistribute. Once removed from the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees).

Serving size is three ounces of beef; makes six servings.

The leftovers are great in a salad hot or cold.

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