Wednesday, February 3, 2010

Marinated Flank Steak with Peppers & Onions - It's Low Carb, too!

Yesteraday, while shopping at Bloom, I found a really nice flank steak that had been reduced to a great price. Now, I'm not one to buy reduced priced beef unless it looks absolutely perfect with no brown spots on it - even if the expiration date is ok. This flank steak looked fresh, plus the expiration date was still 4 days away. I knew that I was going to marinate it and cook it today so I went ahead and bought it. I'm glad that I did. It was delicious.

I searched for a low carb marinade that both my family & I would like. I didn't find anything right away but I did find this recipe and I knew that it would be easy enough for me to make some changes so that it would be low carb.

I enjoyed the steak and peppers with a side salad and 4 small pieces of avocado.  My family enjoyed it in soft tacos, along with some cheese. I served rice and green beans on the side for them.

My version of the recipe is posted below. If you would like to see the original version, click on the link above.

Marinated Flank Steak 

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce - I omitted it. You won't miss it.
1 tablespoon grainy brown mustard
2 TBSP minced garlic
1/2 teaspoon Montreal steak seasoning
1 TBSP cumin
1/2 tsp red pepper flakes
1 1/2 pounds flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, mustard, garlic, Montreal steak seasoning, cumin and red pepper flakes. Place meat in gallon size Ziploc bag. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. << Marinate this long to really allow the marinade to sink in.

Slice peppers & onions into thin strips.

Preheat a wok on medium - high heat. Add peppers & onions to the wok. Pour in 1/4 C. water. Cover with a lid and allow the peppers to cook until fork tender but remove them while they still have some crunch. Remove to a warm plate. Cover and set aside.

Remove the steak from the marinade. Slice steak, against the grain, into thin slices. (using an electric knife makes this job really easy.)  Discard marinade.

Cook 5 - 8 pieces of steak at one time. Do not crowd the meat. It will take only 20 -30 seconds to cook one side of this meat. Flip the meat over and cook for another 20 -30 seconds. Remove it to a warm plate. Cover. Finish cooking the rest of the meat.

Fill soft tortillas with the steak, peppers & onions, along with your favorite toppings.


Serve with a side salad and some fresh avocado to keep the carbs low.

No comments:

Related Posts Plugin for WordPress, Blogger...