The name speaks for itself. This steak is legit. Legitimately the only steak marinade you will ever need, featuring a balance of garlic and herbs with subtle sweet notes and a hint of tartness.
MAKES: 5 servings
1 SERVING: 383 Calories, 31 g Fat, 2 g Carbs, 28 g Protein
⅔ cup (160 ml) soy sauce
2 tbsp (15 g) brown sugar replacement (I recommend Swerve) or erythritol
½ cup (120 ml) olive oil
¼ cup (60 ml) lemon juice
5 cloves garlic, minced
3 tbsp (11 g) parsley
1 tsp chili powder
1 tsp black pepper
1¼ lbs (567 g) flank steak
In a large zip-top bag, add the soy sauce, sugar replacement, olive oil, lemon juice, garlic, parsley, chili powder and black pepper. Shake well. Add the meat, pressing out as much air as possible, and shake well. Refrigerate for at least 5 hours, and up to 2 days.
Grill or bake the steak to your desired temperature. I prefer medium-rare, which is an internal temperature of 140°F (60°C). This is achieved by grilling over medium-high heat for about 3 minutes per side, or searing the steaks in a skillet for 2 minutes per side and finishing in a 400°F (204°C) oven for 3 to 5 minutes.
TIPS: If you are short on time, you can cook the steak once it has marinated for at least 20 minutes.
If you can’t find flank steak, or you see a better-priced alternate cut, feel free to substitute!