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Flank Steaks with Smoky Cilantro Sauce and Zucchini


Atkins Flank Steaks with Smoky Cilantro Sauce and Zucchini
8.2g
Net Carbs
Prep Time: Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1

46.5g

Protein

33.6g

Fat

3.4g

Fiber

530.7kcal

Calories

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INGREDIENTS

  • 1/4 oz Cilantro (Coriander)
  • 1 clove Garlic
  • 2 medium Zucchini
  • 2 tbsp Tomato Paste
  • 1/2 tbsp Red Wine Vinegar
  • 1/2 tsp Cumin
  • 2 serving Spanish Paprika
  • 1/2 serving Chipotle Peppers in Adobo Sauce
  • 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
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

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!

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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