Balsamic Marinated Flank Steak Low Carb
Elevate your steak night with this flavorful Balsamic Marinated Flank Steak, a low-carb masterpiece bursting with bold, aromatic flavors. Perfectly seasoned with a marinade of tangy balsamic vinegar, robust olive oil, fresh rosemary, garlic, and a touch of Dijon mustard, this tender flank steak is grilled to perfection for a juicy, smoky finish. Whether you're sticking to a keto diet or simply craving a wholesome, protein-packed meal, this recipe fits the bill. Ready in just over 20 minutes of cooking time (plus marinade prep), it’s a versatile dish ideal for weeknight dinners or special occasions. Pair it with roasted vegetables or a crisp salad for a satisfying, low-carb feast that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 0.5 cups Balsamic vinegar
- 0.25 cups Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Black pepper
- 1 teaspoon Kosher salt
Instructions
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, rosemary, soy sauce (or coconut aminos), Dijon mustard, black pepper, and kosher salt to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish and pour the marinade over the meat. Seal the bag or cover the dish tightly, then refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the flank steak from the marinade, allowing any excess to drip off, and discard the remaining marinade.
Place the steak on the preheated grill or pan and cook for about 5-7 minutes per side for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, or 145°F for medium).
Once cooked to your desired doneness, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the flank steak thinly against the grain to ensure tenderness. Serve immediately with your favorite low-carb side dishes, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 18.0 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 124 mg | 10% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
