Low Carb Bistro Flank Steak 0 Net Carbs Recipes

LOW CARB GRILLED STEAK WITH RED WINE SAUCE - 0 NET CARBS

Low Carb Grilled Steak With Red Wine Sauce - 0 Net Carbs image

From The Complete Idiot's Guide to Quick & Easy Low Carb Meals. Per Serving: 485 calories, 42g protein,

Provided by mariposa13

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry red wine
2 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 1/2 lbs tenderloin, t-bone or 1 1/2 lbs your favorite steak
3 tablespoons butter

Steps:

In large ziplock bag or large bowl, mix wine, oil, garlic, italian seasoning, salt, cumin, and pepper.
Place steak in the bag (or bowl), seal, and refrigerate for 2-8 hours.
Start the grill.
Remove steak from marinade, reserve marinade, and grill steak 4 min per side or to your preferred level of doneness.
While steak is grilling, heat marinade and butter in a skillet over high heat, stirring occasionally, for 5 min or until sauce reduces by about half.
Serve steak, spooning sauce over each serving.

Nutrition Facts : Calories 168.9, Fat 15.5, SaturatedFat 6.4, Cholesterol 22.9, Sodium 659.9, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 0.5

LOW CARB BISTRO FLANK STEAK - 0 NET CARBS

Low Carb Bistro Flank Steak - 0 Net Carbs image

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

Provided by mariposa13

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
Seal bag and knead to mix marinade.
Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
Prepare medium-high heat grill; oil grill rack.
Remove steak from marinade and season on both sides with salt and pepper.
Discard the marinade or boil it for 3-4 min to serve with steak.
Grill steak until done to taste, about 5 min per side for med-rare.
Transfer steak to cutting board and let sit 10 minute.
Thinly slice diagonally across the grain.

Nutrition Facts : Calories 312.9, Fat 17.2, SaturatedFat 5.8, Cholesterol 102.8, Sodium 429.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 32.3

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