Directions:
- Combine cola, vinegar, onion,
- Garlic, 1 teaspoon pepper, and
- The oil in a bowl. Place steak in a
- Large resealable plastic bag, and
- Pour marinade over steak. Seal
- Bag, pressing out excess air. Refrigerate
- At least 8 hours.
- Let steak (in bag) stand at
- Room temperature 1 hour. Remove
- Steak from marinade, and
- Discard marinade. Brush off
- Any remaining onion and garlic
- From steak to prevent burning,
- And season with 1 tablespoon salt
- And 1 teaspoon pepper.
- Meanwhile, preheat grill to
- Medium-high, and brush
- Grates with oil. Grill steak until
- Internal temperature reaches
- ° for medium-rare (residual
- Heat will continue to cook meat),
- To 11 minutes per side.
- Transfer steak to a cutting board,
- And let rest, tented with foil, at least 15 minutes and up to one hour. Very thinly slice steak against the grain, and serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.97 Kcal (2043 kJ) | ||
| Calories from fat | 195.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 34% | |
|---|---|---|---|
| Cholesterol | 92.51mg | 31% | |
| Sodium | 439.68mg | 18% | |
| Potassium | 1151mg | 24% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 59.9g | 120% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 576.9mg | 3205% | |
| Calcium | 1.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 156.62 Kcal (656 kJ) | ||
| Calories from fat | 62.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 34% | |
|---|---|---|---|
| Cholesterol | 29.69mg | 31% | |
| Sodium | 141.12mg | 18% | |
| Potassium | 369.43mg | 24% | |
| Total Carbs | 1.84g | 2% | |
| Sugars | 0.91g | 11% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 19.22g | 120% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 185.1mg | 3205% | |
| Calcium | 0.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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