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the low carb way

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Ultimate Flank Steak

Posted by Solitary Dancer on May 29, 2007

The Ultimate Flank Steak


1 1/2-2 lbs flank steaks
1/4 cup Madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or coarse kosher salt
1/8 cup soy sauce or Worcestershire sauce
3 garlic cloves, crushed
1/2 teaspoon marjoram
1 tablespoon butter


1. This steak is best served with the center red/pink, it is at it’s most tender state at that point.

2. Place steak in sealable plastic bag.

3. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.

4. Turn bag over at least four times during marination.

5. Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.

6. Check for doneness.

7. When done cut steak on diagonal across the grain.

8. Serve with remaining marinade that has been heated to a boil with butter added.

9. The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).

10. Leftovers make excellent sandwiches (using your favorite low carb bread) when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.

11. You can store the leftovers in the marinade to keep the steak moist and flavorful.


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