Wichita Hyatt chef and Via Christi Weight Management patient Curtis Isley loves preparing – and enjoying – great healthy food.
Grilled Rosemary Flat Iron Steak
- 1 pound flat iron steak, cut into four equal pieces
- 1/4 cup red wine
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 clove garlic, thinly sliced
- Salt and pepper to taste (optional)
In a small bowl, stir together the marinade of wine, rosemary, garlic, salt and pepper.
Place steak in a resealable plastic bag and add wine mixture. Reseal bag and refrigerate two to four hours.
Grill marinated steak over medium high heat or broil on high, cooking about 5 minutes on each side to develop a nice crust. Don’t overcook or meat may become tough and dry. To ensure it is safely cooked, use a meat thermometer to test the interior temperature: 140 degrees is medium well done.
NUTRITIONAL INFORMATION (per 4-ounce serving): 220 calories, 14g fat, 20g protein, 100mg sodium