Grilled Marinated Flank Steak The grilled steak is served with three different toppers so guests can choose how to fill their tortillas at dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 18, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 30 mins Grill Time: 17 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 1.5 pound beef flank steak ⅓ cup red wine vinegar 2 large cloves garlic, minced 2 tablespoon Dijon-style mustard 2 tablespoon snipped fresh cilantro ¼ teaspoon crushed red pepper 4 10 inch flour tortillas Shredded lettuce 1 recipe each Sweet Pepper Salsa, Artichoke-Bean Spread, and Quick Steak Sauce (see recipes below) Sweet-Pepper Salsa 2 medium green and/or yellow sweet peppers, finely chopped 1 fresh serrano pepper, seeded and chopped ½ cup finely chopped, peeled jicama ¼ cup finely chopped red onion 2 tablespoon snipped fresh cilantro 1 tablespoon red wine vinegar ¼ teaspoon salt Artichoke-Bean Spread 1 6 ounce jar marinated artichoke hearts 1 15 ounce can garbanzo beans, rinsed and drained 2 tablespoon thinly sliced green onions 1 tablespoon finely shredded lemon peel Salt to taste Pepper to taste Quick Steak Sauce ¼ cup red wine vinegar ¼ cup chopped onion ¼ cup raisins 2 tablespoon tomato paste 1 tablespoon molasses 1 tablespoon packed brown sugar 1 tablespoon soy sauce ¼ teaspoon pepper Directions Trim fat from steak. Score steak on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place meat in a self-sealing bag set in a shallow dish; set aside. In a small bowl stir together the vinegar, garlic, mustard, cilantro, and red pepper until well combined. Pour over meat in bag. Seal bag. Marinate in the refrigerator for 30 minutes. Drain meat, discarding marinade. Place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until an instant-read thermometer inserted in the center registers 145 degree F for medium-rare doneness or 160 degree F for medium doneness. (Or, preheat gas grill. Reduce heat to medium. Place meat on rack over heat. Cover and grill as above.) Thinly slice meat against the grain to serve. Wrap and chill half of the steak up to 3 days. Serve remaining steak in flour tortillas with the lettuce, Sweet Pepper Salsa, Artichoke-Bean Spread, and Quick Steak Sauce. Makes 4 servings. Sweet-Pepper Salsa In a medium bowl, toss together green and/or yellow sweet peppers, serrano pepper, jicama, red onion, fresh cilantro, red wine vinegar and salt. Cover and chill. Makes about 2-1/2 cups (reserve 1 cup for the salad). Each serving: 12 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 59 mg sodium, 3 g carbo., 1 g fiber, 0 g pro. Daily Values: 4% vit A, 34% vit. C, 0% calcium, 1% iron. Artichoke-Bean Spread Drain marinated artichoke hearts reserving marinade. Coarsely chop artichokes and set aside. In a food processor combine the marinade from artichoke hearts, garbanzo beans, green onion, shredded lemon peel; cover and process until smooth. Stir in artichokes. Season to taste with salt and pepper. Cover and chill up to 3 days. Makes about 2 cups. Each serving: 66 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 305 mg sodium, 10 g carbo., 2 g fiber, 3 g pro. Daily Values: 0% vit A, 10% vit. C, 2% calcium, 4% iron. Quick Steak Sauce In a blender combine red wine vinegar, chopped onion, raisins, tomato paste, molasses, packed brown sugar, soy sauce and pepper. Cover and blend until nearly smooth. Cover and store in refrigerator up to 1 week. Makes about 3/4 cup. Each serving: 98 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 321 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily Values: 0% vit A, 6% vit. C, 3% calcium, 6% iron. If you don't have a food processor, mash garbanzo beans with a potato masher, gradually adding the artichoke marinade. Stir in sliced green onion, lemon peel, and artichokes. Season to taste with salt and pepper. Rate it Print Nutrition Facts (per serving) 271 Calories 9g Fat 23g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 271 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 34mg 11% Sodium 270mg 12% Total Carbohydrate 23g 8% Total Sugars 1g Protein 22g Vitamin C 1.2mg 6% Calcium 60.6mg 5% Iron 2.9mg 16% Potassium 397mg 8% Folate, total 28.2mcg Vitamin B-12 2.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.