1/4 cup lower-sodium beef broth
3 tablespoons lemon juice, divided
2 tablespoons olive oil, divided
1 large garlic clove, sliced
1/2 teaspoon ground cumin
1 lb. flank steak
1/4 cup chopped fresh Italian parsley
4 oil-packed sun-dried tomatoes, chopped*
2 tablespoons chopped red onion
1 tablespoon red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine broth, 1 tablespoon of the lemon juice, 1 tablespoon of the oil, sliced garlic and cumin in large resealable plastic bag. Add steak; turn to coat. Refrigerate 8 to 24 hours, turning occasionally.
2. Heat grill. Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 5 minutes. Thinly slice.
3. Meanwhile, combine parsley, sun-dried tomatoes, onion, vinegar, minced garlic, remaining 2 tablespoons lemon juice, remaining 1 tablespoon oil, salt and pepper in small bowl. Serve with steak.
TIP *To reduce calories, use sun-dried tomatoes not packed in oil. Soak in hot water 20 to 30 minutes or until soft before chopping.
PER SERVING: 240 calories, 10 g total fat (2.5 g saturated fat), 34 g protein, 3.5 g carbohydrate, 85 mg cholesterol, 360 mg sodium, .5 g fiber
Serve with Grilled Rosemary Potato Salad.