We don’t eat a lot of beef in my house. I’m good with vegetarian dishes, love working with fish on and off the grill, and know about a bazillion things to do with chicken, so we don’t suffer for food boredom.
Still, now and then, beef raises its red, juicy, well-marbled head and waves at my wife. Turning to me with a look that others might think means “she’s off her meds again”, she’ll grab me by the collar, pull me close and whisper “bring home beef tonight” in that tone that means, if I fail, I’m sleeping on the couch. My goal is to get beef into my girl. Fast.
1/2C soy sauce, low salt
3T Worcestershire sauce
1/2 medium onion, finely minced
1 1/2T Balsamic vinegar
1/2T red or white wine vinegar
1 2/T fresh lemon juice
1T Dijon or spicy brown mustard
2 cloves garlic, peeled, crushed
1 1/2 – 2 pounds sirloin steak, about 1″ thick
Put the steak in a big zipper-lock bag. Combine all of the rest of ingredients in a big bowl; add to the bag, zip shut. Toss the bag a few times to completely coat the whole surface of the steak. Place the bag on a cookie sheet, chill at least 3-4 hours, up to overnight, depending on the size/thickness of the steak.
Fire up your grill…450-500F. Take the meat out of the marinade about 15 minutes before grilling. Paper towel the meat dry. Grill it to your taste.
This great dish goes well with a cold beer, tossed salad and the knowledge that I’m not sleeping on the couch that night.
Yield: you’ll get at least 4 servings out of a 1 1/2 pound steak, 5-6 from a 2 pounder.
Given that you discard the marinade, there’s under a gram of carbs added to each serving, zero fiber, zero protein. The steak itself has no carbs, no fiber and about 25 grams of protein.
Recipe: “500 Low-Carb Recipes”
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2013.