Marinade:
1/4 cup balsamic vinegar
1/4 cup water or low sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoons ground mustard seed
1/2 teaspoon ground black pepper
Olive oil cooking spray
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise

Combine marinade ingredients in a large zip-top plastic bag. Add steak and seal the bag. Marinate, refrigerated for at least 2 hours, (but no longer than 12) turning the steak occasionally. Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4�6 inches from the heat source. Remove the steak from marinade; drain and blot to remove excess marinade. Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4�5 minutes on each side for the steak and about 3 minutes on each side for the tomatoes. Watch steak carefully as the balsamic can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.

Yield: 4 servings
Calories: 261
Fat: 11g
Fiber: 1.7g