Low Carb Teriyaki Flank Steak

low carb teriyaki flank steaThis delicious recipe is recommended by our weight loss physician because flank steak is a very lean, protein-rich cut of beef that is relatively inexpensive and easy to prepare. Cut from the belly muscle of a cow, flank steak is high in flavor and loaded with nutrients without packing too much fat.

The lean protein that flank steak provides is recommended by our weight loss physician for those trying to lose weight because it satiates our appetite and takes longer to digest, while helping to increase the lean muscle mass that boosts our metabolism and body’s ability to burn calories. In addition to the high iron content that flank steak boasts, it contains a host of other trace minerals, including calcium, magnesium, phosphorus, potassium, zinc and selenium. Flank steak is also a good source of folate and niacin.

The trick to mastering this tasty recipe is to marinate the cut of flank steak for several hours, if possible, and grilling it for only a short time.

1 ½ lbs flank steak
¼ cup extra virgin olive oil
½ cup red wine
½ cup low-sodium soy sauce
¼ cup ginger, grated
¼ cup honey (or substitute brown sugar)
¼ cup scallions, diced
2 garlic cloves, minced
1 tsp Himalayan sea salt
2 tsp freshly ground pepper

Combine the wine, garlic, scallions, low-sodium soy sauce, extra virgin olive oil, honey, ginger, garlic, freshly ground pepper and Himalayan sea salt. Place the flank steak in a sealable plastic freezer bag or container and seal. Put into the refrigerator to marinate for eight hours or overnight.

Preheat the outdoor grill to medium-high heat. Put the steaks on the grill and cook for between six and eight minutes per side until cooked to your liking. Take the steaks off the grill and allow to sit for a few minutes before serving.

image: loganwolfram.com

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