Grilled Balsamic Flank Steak - I like this recipe a lot. I would swap out the 2 tablespoons of brown sugar out with maple syrup. Not much of a calorie & carb savings, but smokier. And either way, still a small enough amount of sweet per serving to make this all a better lo-carb option than a store bought BBQ sauce -- serving 4 at 5 points each (I'm guessing for Weight Watchers?-).
The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.