Flank Steak with Antipasto Topper

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  • Makes: 4 servings
  • Serving Size: 4 ounces cooked meat and 2/3 cup antipasto topper
  • Makes: 4 to 6 servings
  • Start to Finish: 45 mins

Flank Steak with Antipasto Topper

Directions

  1. Trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a resealable plastic bag set in a shallow dish. For marinade, pour 1/2 cup of the Italian dressing over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 20 minutes.*
  2. Meanwhile, for antipasto topper, in a medium bowl combine tomatoes, artichoke hearts, mozzarella pearls, and basil. Drizzle with the remaining 1/4 cup Italian dressing; toss gently to coat.
  3. Drain meat, discarding marinade. Cook meat in skillet or on grill as directed. Cover and let stand for 5 minutes. Thinly slice meat across the grain. Serve meat with antipasto topper.
  4. SKILLET: In a 12-inch nonstick skillet heat oil over medium-high heat; reduce heat to medium. Add meat; cook for 15 to 17 minutes for medium-rare (145 degrees F) to medium (160 degrees F), turning once.
  5. GRILL: For a charcoal or gas grill, place meat on the grill rack directly over medium heat. Cover and grill for 13 to 17 minutes for medium-rare (145 degrees F) or 17 to 21 minutes for medium (160 degrees F), turning once halfway through grilling.

From the Test Kitchen

Nutrition analysis per serving Grill Method: same as above, except 274 calories and 11 g total fat.

*To Make Ahead:

Marinate meat in the refrigerator for up to 24 hours. Continue as directed in Step 2.

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Nutrition Facts (Flank Steak with Antipasto Topper)

  • Per serving:
  • 304 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 98 mg chol. ,
  • 529 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 35 g pro.
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