Ingredients

• 2 pounds flank steak
• 1/4 teaspoon unseasoned meat tenderizer*
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon Mrs. Dash® herb seasoning blend

Preparation

1. Tenderize meat by piercing well with a fork (on both sides), or pound with a tenderizing mallet.
2. Place steak in large shallow dish and carefully sprinkle with a minimal amount of meat tenderizer.
3. Combine remaining ingredients and spread over both sides of steak.
4. Marinate 1 to 4 hours.
5. Grill or broil for 3 to 5 minutes per side or to desired doneness. Remove from heat and let steak rest about 10 to 15 minutes
6. Cut steak into thin slices at a slant against the grain.

Helpful hints

• Most chemical meat tenderizers contain papain, an enzyme derived from papaya that helps breakdown the tough fibers in the meat. One well known brand of tenderizer is Adolph’s®. *Measure and limit the amount used because of the high-sodium content. Adolph’s original tenderizer contains 380 mg of sodium per 1/4 teaspoon; Adolph’s seasoned tenderizer contains 450 mg of sodium per 1/4 teaspoon. Reduce amount used if a smaller steak is prepared.
• You can use top round steak if flank is not available.
• Leftover portions can be used to top a salad, or wrapped into tortillas for an interesting wrap or fajita.
• If you are on a protein-restricted diet, adjust portion to your meal plan or consult your renal dietitian.