Flank Steaks with Smoky Cilantro Sauce and Zucchini Recipe

Atkins Flank Steaks with Smoky Cilantro Sauce and Zucchini
Net Carbs
Prep Time: 0 Minutes
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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


  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!

Cooking Tip

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