Asian-Marinated Grilled Steak

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:)
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DISCLAIMER:  I am not paid for this book promotion or for the inclusion of my recipes therein.  
INGREDIENTS:
2   1″ thick steaks (I used a grass-fed T-bone (each was 14-oz bone-in; yield=10 oz. meat)
3 T. coconut aminos, tamari, or low-sodium soy sauce
2 T. olive oil
2 oz. white wine (omit if still in Atkins Induction)
1 clove garlic, minced
½ tsp. ginger, minced
1/8 tsp. crushed red pepper
1/4 tsp. coarse black pepper
1 tsp. toasted white sesame seeds
1 tsp. black sesame seeds (optional)
DIRECTIONS:  Mix the two types of sesame seeds with the red and black pepper in a saucer.  Poke the meat a few times with an ice pick, knife or kitchen fork to allow marinade to penetrate the meat a bit. Pound the sesame seed/pepper blend onto the surface of the meat either with the butt of your palm or a meat tenderizer mallet.  Place the steaks into a glass marinating dish.  Now add the coconut aminos (or soy sauce), wine and olive oil to the container.  Add the minced ginger and garlic.   Mix it up a bit and then, using a basting brush, drizzle the marinade over the meat carefully trying not to disturb the spices on the surfaces.  Cover and marinate for 4-5 hours in the refrigerator.  Remove steaks 30 minutes before ready to cook to bring them to room temperature.  While they come to room temp, prepare your charcoal fire.  When coals are white-hot, cook the steaks for about 7-8 minutes per side for medium to medium rare as shown above (or until done to your liking).
NUTRITIONAL INFO:   Naturally, not all the marinade is absorbed by the meat and consumed.  I show the total carbs for the marinade below, but you can assume around ½ g. net carb is consumed on the marinade. :)
Yields 2 adult servings (charcoal-grilled steak is the one time I indulge myself).  Each 10 oz. serving of steak contains:
478 calories
21.4 g fat
3.9 g carbs, 2.1 g  fiber, 1.8 g  NET CARBS  (around ½ g net carb is actually consumed)
62.8 g  protein
948 mg sodium
81 mg potassium
13% RDA Vitamin E, 10% iron and 10% manganese

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