|Serving Size||½ of recipe|
|Total Fat||15 g|
|Saturated Fat||4.5 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||0.5 g|
|Marinating Time||30 minutes to overnight|
|White wine vinegar||2 tablespoons|
|Olive oil||1 tablespoon|
|Dried rosemary||2 teaspoons|
|Garlic clove, minced||1|
|Flank steak||½ pound|
|Freshly ground pepper to taste|
- Mix together vinegar, oil, rosemary, and garlic. Combine marinade mixture and steak in a large zippered bag, toss to coat, and refrigerate 30 minutes to overnight.
- Prepare broiler.
- Season steak with salt and pepper and place on a broiler pan coated with cooking spray. Place on center oven rack and broil 6 minutes on each side, or until desired degree of doneness. Slice and serve.
Toss 2 cups sliced mushrooms with 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon lemon juice, and 1 teaspoon dried rosemary. Sauté mushrooms for 6-7 minutes in a nonstick skillet coated with cooking spray over medium-high heat, until mushrooms are tender. Nutrition Info (for ½ of recipe): 82 calories; 4 g carbohydrate; 2 g protein; 7 g fat (1 g sat); 1 g fiber; 3 mg sodium. Exchanges: 1 vegetable; 1.5 fat.
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