This mouth-watering flank steak can be eaten with an accompaniment of vegetables, or used in burritos or a sandwich.
Marinated Flank Steak
1 small red onion, quartered
1/3 cup balsamic vinegar
2 tbsp capers, drained
2 tbsp chopped fresh oregano
3 cloves garlic, minced
1.5 lbs flank steak
Coarsely ground black pepper
Sliver one quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside. Sprinkle both sides of the steak with black pepper; prick well with a fork. In a large zip-lock food storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.
Heat the grill or broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source. Remove the meat from the marinade and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4-5 minutes per side for medium rare. Let stand for 5 minutes before slicing against the grain for maximum tenderness. Place the meat on a platter and pour the reserved onion mixture over the steak.
Almost 3 years after starting Kenzai Body 1 and completing Kenzai Body 2 and Kenzai Run, Janet finds the clean Kenzai diet has become second nature. Long work hours and a lot of travel for both work and pleasure limit time available to cook, but simple and flavorful recipes like the flank steak help keep meals interesting. She serves it at dinner parties, and guests are none the wiser that they are eating clean.