Keto Chocolate Mole Marinated Steak with Zucchini and Onions
6.8g
Net Carbs
35.4g
Protein
17.6g
Fat
2.8g
Fiber
338
Calories
Ingredients:
- 1/2 teaspoon leaf Oregano
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1 each Chipotle en Adobo, whole
- 1 tablespoon Cocoa Powder (Unsweetened)
- 2 pounds Beef Flank (Trimmed to 0" Fat, Choice Grade)
- 1 medium Red Onion
- 1/2 teaspoon Black Pepper, ground
- 3 tablespoons Tamari Soybean Sauce
- 2 tablespoons Canola Vegetable Oil
- 1 1/2 fluid ounces Fresh Lime Juice
- 1 clove Garlic
- 1 teaspoon Cinnamon
- 1/4 teaspoon dried Coffee (Instant Powder)
- 2 pounds Zucchini
Directions:
Please note that the marinade ingredients need to be doubled for this recipe (all except the lime juice). More than half of the marinade is thrown out and does not contribute towards nutritionals. The nutritionals listed are correct.
- Combine the tamari, oil, sucralose, chipotle, cocoa powder, garlic (minced), oregano, cinnamon, coffee powder, and black pepper in a blender. Blend until chipotle and garlic have been fully incorporated. Reserve 1/4 cup in a bowl and add in the lime juice.
- Pour the remaining marinade into a gallon sized zip top bag along with the steak, removing all air before zipping up. Place bag in the refrigerator to marinate for 1 hour, flip over at 30 minutes to be sure all sides are marinated.
- While steak is marinating, prepare zucchini by cutting lengthwise into quarters. Then cut these into 2 or 3-inch long pieces. For the onion, cut into1/4-inch rounds, do not separate into rings. Brush with some of the reserved marinade and sprinkle with salt.
- Preheat a grill to 350°F. Remove the steak from the marinade and discard the used marinade and plastic bag. Grill the meat for 5-7 minutes per side or until desired doneness. Grill the zucchini and onions at the same time, cooking for about 3-4 minutes per side.
- Once the zucchinni and onions are done place them in an aluminum foil packet and add 1 Tbsp marinade, then seal the foil so the marinade will soak in while the vegetables are still hot (or put them in a bowl and cover with foil). Repeat this process for the steak adding the remaining marinade. Allow the meat to rest for 10 minutes.
- Remove the vegetables and meat from the aluminum foil packets. Arrange the zucchini and onions on a serving platter. Cut the steak into strips and place on top of the vegetables. Serve immediately.
