This keto flank steak recipe is marinated in a wonderful combination of flavors, then grilled to perfection.
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I recently re-made my awesome homemade chipotle jerky (soooo good!). I bought a 2lb cut of flank steak but decided to only use half of it for the jerky. Now I have to confess, flank steak isn't something that I'm super familiar with. In the UK, I think skirt steak is the closest equivalent, and I don't remember using that cut ever!
A quick Pinterest search showed me all kinds of marinades for flank steak: tequila lime, garlic butter, red wine, balsamic - and many more. I decided to make my own combination of flavors and it was so good that I just have to share it with you!
How to Cook a Keto Flank Steak
Make the marinade by combining olive oil, soy sauce, sugar free honey, Worcestershire sauce, garlic powder and onion powder in a bowl. For the honey I used Nature's Hollow (sweetened with xylitol), which you can buy online from Amazon. The other brand I like is Honey Tree ($2.38 from Walmart or $19.92 for a three-pack from Amazon) - but as well as being sweetened with maltitol, it is a lot thicker than the Nature's Hollow brand so wouldn't combine with the other marinade ingredients quite so well.
Update - try making your own low carb honey!
Place the flank steak in a small baking dish, and pour the marinade over.
Cover and marinate in the fridge for at least 6 hours or overnight. Remove it from the fridge one hour before cooking.
Place the steak on a hot grill (or in my case, due to rain, a grill pan), and discard any remaining marinade. Season with salt and pepper on both sides. Oh - and a quick shout-out to the new salt and pepper mills that I got today - they are gravity-activated so you just flip them over to start grinding!
Cook until done to your liking: an internal temperature of 140F for rare, 145F for medium rare, and 160F for medium.
Let rest for five minutes before slicing and serving.
Serve the steak in a low carb tortilla, over a salad, or in a low carb bun!
📖 Recipe
Easy Marinated Keto Flank Steak
Ingredients
Equipment
Step-by-Step Instructions
- Place the flank steak in a small baking dish.
- Make the marinade by whisking the olive oil, soy sauce, sugar free honey, Worcestershire sauce, garlic powder and onion powder together in a bowl.
- Pour the marinade over the steak, then cover and marinate in the fridge for at least 6 hours or overnight.
- Remove it from the fridge one hour before cooking.
- Place the steak on a hot grill (or preheated grill pan), and discard any remaining marinade. Season with salt and pepper on both sides.
- Cook until done to your liking: an internal temperature of 140F for rare, 145F for medium rare, and 160F for medium.
- Let rest for five minutes before slicing and serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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