This is delicious, low fat and quick!!!
Grilled Flank Steak with Citrus Vinaigrette
1 to 2 lbs Flank Steak
Citrus Vinaigrette, see recipes on Blog
Salt and Black Pepper
Place Flank Steak in a 1 gallon ziplock bag. Cover with 2 cups Citrus Vinagrette. Reserve ½ cup for use later. Refridgerate 24 to 48 hours.
Remove steak from bag and season with salt and black pepper. Grill over high heat. Rotate ¼ turn on each side of steak while grilling to prevent burning and promote even carmelization.
When disired temperature is achieved, let meat rest for 5 minutes. Using a sharp knife, slice against the grain into thin strips. Drizzle remaining vinagrette over steak.