Since I installed my new wood pellet grill, I’ve been experimenting and essentially been in a cooking frenzy! Here’s a quick flank steak recipe I whipped up that came out pretty good!
Oh and yes, it is acceptable to incorporate certain cuts of beef into a healthy diet. Like most foods, beef is great in moderation and when its leanest and in its most natural form (unprocessed).
Two things I love about flank steak are:
- it is one of the lean cuts of beef recommended by the American Heart Association that can be incorporated in a well-balanced, healthy diet and;
- it is nearly IMPOSSIBLE to mess up! Flank is a lean, yet soft cut of beef, so you do not have to worry about it being too tough after cooking.
- ~2lb flank steak, raw, fat trimmed
- 1 tablespoon garlic paste (or minced)
- 1 1/2 tablespoon smoked paprika
- 1 1/2 tablespoon red pepper flakes
- 2 tablespoons coarse ground pepper
- pinches of sea salt
- spray olive oil
- freshly chopped parsley
- fresh lime juice
- Set grill (or oven) to 275F.
- Spray the top part of the flank steaks then add the seasonings. Rub the seasonings into the meat and ensure the top side has “texture” and you can see the red pepper and pepper.
- Place the flank steaks on the grill with the seasoned-side facing down (or place the steaks in the oven on a baking wire rack if you have one).
- Cook the meat for about 18 to 20 minutes on the grill, then flip it over and cook for an additional 7 to 10 minutes. Reduce the heat on the grill and allow the wood pellets to smoke and flavor the meat for an additional 5 to 7 minutes, or until the meat is cooked to desired readiness.
- Garnish with fresh parsley and lime juice.
- Slice (cut across the grains) and enjoy!
Approximate macros for roughly 5 servings of 6oz flank steak:
281 calories, 38g protein, 0g carbs, 13g fat, 0g fiber, 0g sugar