The Paleo Kitchen, Juli and George
page 175
lay the flank steak in a glass baking dish or other nonreactive container
in a bowl, combine all the marinade ingredients pour the marinade over the steak, making sure each piece is well coated. cover and refrigerate for at least 4 hours and up to 48 hours.
preheat the grill to medium high heat. remove the steak from the marinade, season both sides generously with salt and pepper and place on the grill gate.
grill for 2 to 3 minutes on each side, depending on how thin the meat is, or to your preference. thin pieces can fully cook in under 2 minutes. do not overcook.
remove the steak and let rest for 5 minutes. slice thinly against the grain and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 485 | ||
Calories from Fat: 233 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 93mg | 29 % | |
Sodium 131.2mg | 5 % | |
Potassium 977.6mg | 26 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 10.6g | ||
Protein 49.8g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 485
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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