Low Carb Recipes
South Beach Diet Marinated Flank Steak Recipe
This tender marinated flank steak is a South Beach Diet Phase 1 staple that delivers bold, savory flavor without the extra carbs. A simple overnight soak in balsamic, soy, and garlic transforms this lean cut into a juicy, high-protein masterpiece.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 380 kcal
Method
In a small bowl or a large resealable plastic bag, combine the soy sauce, olive oil, balsamic vinegar, minced garlic, oregano, and black pepper.
Place the flank steak into the marinade, ensuring all sides are well coated. Seal the bag and refrigerate for at least 2 hours, or up to 8 hours for the best results.
Preheat your grill to medium-high heat or set your oven broiler to its highest setting.
Remove the steak from the marinade, letting the excess liquid drip off, and place it on the grill or a broiler pan.
Cook the steak for about 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 135°F (57°C) for medium-rare.
Transfer the meat to a cutting board and let it rest for a full 10 minutes before slicing.
Slice the steak very thinly against the grain at a slight diagonal to ensure maximum tenderness.
Notes
Slicing against the grain is critical for flank steak; look for the long muscle fibers and cut perpendicular to them.
Don't skip the resting period, as this prevents the juices from running out and leaving the meat dry.
If using a broiler, keep the meat about 4 inches from the heat source for the best sear.
For even more flavor, use a fork to prick small holes in the steak before marinating.
