My latest cooking adventure was Low Carb Grilled Marinated Flank Steak. I don’t know about you, but normally when I think of flank steak I think of a dry, tough piece of meat. Most of the time it is way overcooked and you can barely chew it. I had never actually made flank steak before, but I knew I had to do something to bring some pizazz to this ordinary meat. So, in an effort to expand my culinary horizons I decided on an Asian style marinade for the flank steak.
1/2 cup coconut aminos (or soy sauce)
2 Tbsp sesame oil
2 Tbsp honey (I used sugar free)
3 garlic cloves, sliced
Juice and zest of two limes
To make the marinade, combine all of the ingredients except for the flank steak in a baking dish. Place the flank steak into the marinade and flip the steak over to cover all sides. Marinate for at least 3 hours (turning the steak over halfway through).
Preheat the grill or grill pan over medium-high heat and oil as necessary to prevent sticking.
Remove the steak from the marinade and remove any garlic that is on the steak. Grill for 4-5 minutes on each side. Let the steak rest for 5-10 minutes. To serve, slice the steak against the grain (at an angle).
Net Carb Count*: