Marinated Flank Steak, Not Stuffed Cabbage

Marinated Flank Steak

  • 2 lb. flank steak
  • ½ cup reduced sodium soy sauce
  • ¼ cup honey
  • 2 Tbsp. vegetable oil
  • oil for the grill
  • 1 teas. sesame oil
  • 4 cloves garlic, minced
  • 2 teas. minced ginger
  • 2 Tbsp. green onion, thinly sliced
  • ¾ teas. rice vinegar
  • ½ teas. black pepper
  • ¼ teas. red pepper flakes

Combine the soy sauce, honey, vegetable oil, sesame oil, garlic, black and red pepper, and onion in a medium bowl. Mix to combine. Remove ¼ cup of this marinade and combine this ¼ cup with the rice vinegar in a small bowl. Cover this bowl and refrigerate. Place the remaining marinade and the steak in a zip lock bag. Remove as much air as possible before sealing the bag. Refrigerate the steak and marinade forat least 1 hour. Be sure the steak is laying flat. Turn the bag over after 30 minutes. You can marinate the steak in the refrigerator up to 12 hours. Remove the steak from the marinade and drain off any excess liquid from the steak. Transfer the steak to a pan and discard the marinating bag and marinade. Set a grill on high and using a folded paper towel carefully grease the grill with the oil. Allow the grill to preheat for 15 minutes. When the grill is very hot place the steak on the grill.

Cover the steak and cook about 4-5 minutes, until steak is well browned. Turn steak over and cook for another 3-4 minutes until steak reaches desired doneness. Cook the steak to an internal temperature of 120-125 degrees F. for medium rare or for medium cook to 130-135 degrees F. Use a meat thermometer to check the temperature. Remove steak to a cutting board and allow it to rest for 10 minutes. Slice steak across the grain into ¼-inch thick slices. Pour reserved marinade over the hot steak. Recipe makes 6 servings Estimated WW Smart points 6 per serving.

Not Stuffed Cabbage

  • 1 medium head of cabbage, cored and chopped
  • 1 cup cooked brown rice
  • 1 lb. 93% lean ground beef
  • 1 8 oz. can tomato sauce
  • ¼ cup water
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp. dried marjoram
  • 1 ¼ teas. kosher salt
  • Black pepper to taste
  • ½ teas. Hungarian paprika
  • 1 cup reduced sodium beef broth
  • 2 Tbsp. raisins

Heat a Dutch oven or large pot over medium-high heat. Spray the Dutch oven or pot with cooking spray. Add the beef and salt to the pan and cook until the meat is browned, about 5 minutes. Break up the meat as it cooks. Add the onion, garlic, marjoram and black pepper and stir to combine. Add the tomato sauce, water, paprika, beef broth and raisins. Cover the pan and cook on medium-low for 25 minutes. Add the cooked rice and cabbage and cook for an additional 8-10 minutes, or until cabbage is tender. If desired, additional rice may be served with this dish. Recipe makes 4 servings Estimated WW Smart points 8 per serving.