Low Carb Bistro Flank Steak - 0 Net Carbs |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cook time does not include marinading time. From The New Atkins for a New You Cookbook. Per Serving: 0 net carbs, 0 total carbs, 0g fiber, 42g protein, 13g fat, 300 calories Ingredients:
1/2 cup dry red wine, such as merlot, chianti or 1/2 cup cabernet sauvignon wine |
1 tablespoon rosemary, chopped fresh or 1 1/2 teaspoons dried rosemary |
2 tablespoons extra virgin olive oil |
1 tablespoon dijon mustard |
1 tablespoon red wine vinegar |
1/2 teaspoon splenda granular |
1 tablespoon worcestershire sauce |
2 large garlic cloves, chopped |
1 (2 lb) flank steaks |
3/4 teaspoon salt |
1/2 teaspoon fresh black pepper |
Directions:
1. Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
2. Seal bag and knead to mix marinade.
3. Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
4. Prepare medium-high heat grill; oil grill rack.
5. Remove steak from marinade and season on both sides with salt and pepper.
6. Discard the marinade or boil it for 3-4 min to serve with steak.
7. Grill steak until done to taste, about 5 min per side for med-rare.
8. Transfer steak to cutting board and let sit 10 minute.
9. Thinly slice diagonally across the grain.
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