Days 19-21 and #Whole30 Marinated Flank Steak (Low Carb and Paleo)

whole30 marinated flank steak_8268_600

Three weeks down and only 9 days left to go!  Wow this Whole30 (and January) is flying by!  Things having been going well on the Whole30. I’m feeling the same as I have the last few weeks, with more energy and feeling more focused.  I also haven’t had any crazy cravings for sweets or almond butter (I’m also not eating nuts during the Whole30).  I’ll probably continue with the Whole30+ for more than 30 days.  I might as well continue with it since I feel so good.  I love to make my meals for the weeknights ahead of time. So when it’s meal time I just have to reheat and serve.  It’s so quick and then I don’t have a ton of dishes to do after dinner.  Did I mention I’m not a fan of doing dishes?  :)

P.S. Did you checkout the new digs?  What do you think?  I’d love to hear about it in the comments below.

Day 19 Meals:

Breakfast: Zucchini Boats

Lunch: Leftover Lamb Burgers on portabella mushroom buns

Dinner: Rosemary and Thyme Chicken Thighs with asparagus

 Day 20 Meals:

Breakfast: Zucchini Boats

Lunch:  Leftover Rosemary and Thyme Chicken Thighs with asparagus

Dinner:  Marinaded Flank Steak Salad (recipe below)

 Day 21 Meals:

Breakfast: Zucchini Boats

Lunch:  Leftover Marinaded Flank Steak Salad (recipe below)

Dinner:  Clean out the fridge night (aka a little bit of whatever was leftover for the week)

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 15:


Pesto “Noodles” with roasted chicken

Day 16:


Leftovers (I have class this night)

Day 17:


Day 18:


Lamb Burgers on portabella mushroom buns

Day 19:


Day 20:


Marinated Flank Steak salad (recipe below)

Day 21:




Marinated Flank Steak


  • 4 1/2 lbs flank steak
  • 3/4 cup coconut aminos (a soy-free soy sauce substitute)
  • 1/4 cup oil
  • 2 Tbsp lemon juice
  • 3 garlic cloves, minced
  • 2 tsp black pepper
  • 1/2 tsp dried ginger (or grate some fresh ginger)


  1. In a baking dish, combine all of the ingredients except for the flank steak.
  2. Add the flank steak and turn it over to coat in the marinade.
  3. Marinate for 8 hours.
  4. After the flank steak is done marinating, heat 1-2 Tbsp of oil in a large skillet or grill pan, over medium high heat.
  5. Sear for 4-5 minutes per side (for medium rare) or to preference.
  6. Let the steak rest for 10 minutes before slicing.
  7. Slice thin pieces at a diagonal and against the grain of the steak.
  8. Serve over salad.


Net Carb Count*:

Marinated Flank Steak: 42 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.


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