Keto Grilled Flank Steak with Savory Tea Rub
1.1g
Net Carbs
32.4g
Protein
11.0g
Fat
0.4g
Fiber
242
Calories
Cooking tip: You can use loose leaf or bagged black tea for this recipe. Cut the tea bag open and measure the tea leaves directly into the recipe. This recipe will use about 1 ½ tea bags worth of black tea leaves.
Ingredients:
- 32 ounces raw beef flank steak, 0" trim USDA
- 1 1/2 teaspoons onion powder USDA
- 1 1/2 teaspoons dry black tea leaves Lipton Tea
- 1 1/2 teaspoons Swerve sweetener, brown
- 1 1/2 teaspoons garlic powder USDA
- 1 1/4 teaspoons table salt USDA
- 1 teaspoon black pepper, ground USDA
- 1 teaspoon yellow mustard seeds, ground USDA
- 1/2 teaspoon ground coriander seed, 036800328211, organic Red Monkey
- 1/4 teaspoon dried cayenne chili pepper, ground Canadian Nutrient File
Directions:
Flank steak is one of the more cost-effective cuts of beef, known as a lean cut that benefits from grilling. This cut can turn out tough if it is overcooked, if the rub is left on the meat for too long before being grilled, or from slicing the steak too thickly. Follow the instructions below for a delicious platter of steak that can be enjoyed on salads, wraps, and alongside your favorite grilling sides!
- Pull the steak out of the refrigerator 30 minutes before starting the rub to allow it to come to room temperature before grilling.
- Heat a gas grill on high.
- In a small bowl, use a small whisk or fork to combine black tea, brown sugar substitute, garlic powder, onion powder, salt, black pepper, mustard powder, ground coriander, and cayenne pepper. Evenly coat both sides of the steak with rub, massaging it in. Allow to sit for at least 5 minutes, but no more than 10 minutes.
- With the grill at 400-450°F, sear each side of the steak on high flame for 1-2 minutes. Reduce the grill to medium flame and continue to grill for 4 minutes, flip and grill for another 6 minutes, or until steak reaches an internal temperature of 130°F. Remove from grill, cover loosely with foil and allow to rest for 5-15 minutes before slicing.
- Note which way the muscle fibers in the steak are running and cut into ¼-inch (or thinner) slices across the fibers (keeping your knife perpendicular to the fibers). Slicing on the bias (a 45° angle with the top of the steak) will ensure even more tender slices.
