Flank Steaks with Smoky Cilantro Sauce and Zucchini

DifficultyDifficult
Yield2 servings
Cook45 mins

7.7g

Net Carbs

46.5g

Protein

33.3g

Fat

3.8g

Fiber

529

Calories

Flank Steaks with Smoky Cilantro Sauce and Zucchini

Ingredients:

  • 1 clove Garlic
  • 1/4 ounce Cilantro (Coriander)
  • 1/2 tablespoon Red Wine Vinegar
  • 14 ounces Beef Flank (Lean Only, Trimmed to 0" Fat, Choice Grade)
  • 2 tablespoons Tomato Paste
  • 1/2 teaspoon Cumin
  • 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 1/4 teaspoon Black Pepper
  • 2 medium Zucchinis
  • 2 servings Spanish Paprika
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1 each Chipotle en Adobo, whole

Directions:

  1. Remove the stems from the cilantro leaves and discard stems. Finely chop the cilantro and garlic, set aside. Slice the zucchini into rounds; set aside.
  2. In a medium bowl, add the tomato paste, vinegar, cumin, paprika, chipotle, cilantro, garlic and only HALF of the sucralose packet. Slowly whisk in 2 tablespoons of olive oil.
  3. Pat dry flank steak with paper towels and season with a pinch of each salt and pepper.  Spray a medium non-stick sauté pan with 1 coat of cooking oil and place the sauté pan over medium-high heat. -- When the pan is hot, add the flank steak and sear on each for 2 to 3 minutes or until golden brown. (USDA recommends cooking beef to a minimum 145°F).
  4. Add the cilantro sauce and continue to cook for another 2 to 4 minutes until the flank steak is cooked through.  Remove from heat and slice into ¼-inch slices against the grain.
  5. Heat 1 tablespoon of olive oil in a large sauté pan over medium- high heat.  Slice the zucchini into rounds, season with a pinch of salt and sauté for 3 minutes or until softened and beginning to brown on the edges.
  6. Serve flank steak over zucchini topped with the pan sauce.  Enjoy!

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