Sugar-Free Marinated Flank Steak
Give me a rare steak and a martini and I’ll be a happy gal! Make it a flank steak that’s tender and juicy yet cheaper than most other cuts and you’ve got yourself an even happier gal. How do I take a cheaper cut of meat and make it tender and juicy? Marinade, of course.
This Sugar-Free Marinated Flank Steak recipe is made easily with just a few pretty simple ingredients that you likely already have on hand. The one you might not have on hand, and might not have heard of just yet, is liquid allulose. This zero calorie sweetener from Wholesome is made with non-GMO corn and is keto-friendly, contains 0g net carbs, and has no glycemic impact. Whisk together the marinade, pour it in a bag with the steak, and let it marinate for 12-24 hours. The cooking part? Oh, that’s a breeze thanks to the lovely, even heat of a cast iron skillet.
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Sugar-Free Marinated Flank Steak
Ingredients
- ½ cup Wholesome liquid allulose
- ½ cup olive oil
- 1/3 cup tamari or gluten free soy sauce
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves , grated
- 2 tablespoons grated fresh ginger
- 1 teaspoon black pepper
- 1½ pounds flank steak
- 3 tablespoons butter , cut into 3 pieces
Instructions
- Combine the allulose, olive oil, tamari, Worcestershire sauce, garlic, ginger, and pepper in a mixing bowl and whisk well to combine. Pour into a large food storage bag. Add the steak, push out any air, seal the bag, and flip a few times. Refrigerate for 12-24 hours, flipping the bag occasionally.
- Remove the steak from the refrigerator, discard the marinade, and let the steak sit for 30-60 minutes to come to room temperature.
- Heat a large cast iron skillet over high heat for 5 minutes. Pat the steak dry and add to the hot skillet. Cook for 2-3 minutes or until nicely browned then, using tongs, flip and cook another 2-3 minutes. Turn off the heat but leave the steak in the pan. Dot the butter on top and cover the pan loosely with a piece of foil. Let sit for 5 minutes or until the steak reaches an internal temperature of between 120-125 degrees for rare, 130-140 for medium-rare. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain.
Nutrition
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