1 small Red Onion, quartered
1/3 C. Balsamic Vinegar
1/4 C. Capers, drained
2 T. chopped fresh Oregano
3 cloves Garlic, minced
1 1/2 lb. Flank Steak
Salt & Pepper

Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix in in a bowl with the vinegar, capers, oregano, and garlic. Combine ¼ cup of this mixture with the slivered onions and set aside. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top 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 over rack set in teh broiler pan. Discard the marinagde. Grill, or broil, for 4 – 5 minutes per side for medium-rare. Let stand for 5 minutes before slicking. Place the meat on a platter and pour the resered onion mixture over the steak.

Yield: 6 servings
Calories: 176
Fat: 9g
Fiber: 1g