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Grilled Flank Steak Sangrita Recipe
|Beef flank steak||1|
|Dried thyme||1 Teaspoon, crushed|
|Orange juice concentrate||1⁄4 Cup (4 tbs), thawed and undiluted|
|Vegetable oil||3 Tablespoon|
|Fruity wine sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1060 Calories from Fat 588
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 102.5 mg
Sodium 2686.6 mg111.9%
Total Carbohydrates 55 g18.5%
Dietary Fiber 1.9 g7.6%
Sugars 43.2 g
Protein 55 g109.2%
Vitamin A 3.8% Vitamin C 4.2%
Calcium 16.3% Iron 55.9%
*Based on a 2000 Calorie diet
In shallow glass dish, combine orange juice concentrate and oil.
Add steak; turn to coat with marinade.
Cover and refrigerate at least 30 minutes.
Drain meat; reserve marinade.
Grill steak, on covered grill, over medium-hot briquets 8 to 10 minutes on each side, turning once and basting often with marinade, until done.
Cut meat across grain into diagonal slices.