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Red-Hot Curry Flank Steak


I’m forever looking for new ways to marinate flank steak. It’s a staple for my entire family, but as with anything, you get tired of it if you broil it the same way week after week. One night last week we brought home Thai food, and that put a bee in my bonnet. Curry flank? Why not? So here is my twist on it. Couldn’t be happier.

 

1 1/2 pounds flank steak

3 tablespoons light rice vinegar

1 tablespoon coconut oil

1 stevia packet (optional)

1/4 teaspoon minced ginger

1/4 teaspoon minced garlic

1 teaspoon red curry paste

1/4 teaspoon curry powder

1/4 teaspoon Italian seasoning

3 squirts Maggi seasoning

1 tablespoon sriracha sauce

 

Rinse the meat and pat it dry. Score both sides.

Combine all the remaining ingredients, stirring well. You may need to warm the coconut oil slightly so that it’s in liquid form.

Place the meat in a ziplock bag or shallow dish. Pour the marinade over the steak, seal the bag and shake or turn the meat in the dish to cover it completely with the marinade. Refrigerate for up to four hours.

Preheat the broiler and place the meat in the center of a broiling pan. Broil for eight minutes. Turn the steak and broil for another six to eight minutes depending on thickness. Allow it to rest for a minute or two before slicing. The steak will continue to cook once it’s out of the broiler, so be sure not to overcook it.

The macronutrient values below represent all of the ingredients used in the marinade; however, as you discard most of the marinade, you are actually taking in a little less.

Makes six servings, each containing: calories, 204; fat, 10.42 grams; carbohydrate, 2.76 grams; protein, 24 grams

—Jenny Grothe

 

Editor’s note: Jenny Grothe is a trainer, nutritionist, motivator, speaker and author who enjoys playing in the kitchen. Having lost 60 pounds, going from a size 14 to a size 4, she knows firsthand the importance of regular training and a clean diet in maintaining a healthful lifestyle. Since losing the weight five years ago, she has competed in seven figure competitions, placing in five, and has run three marathons, including the Boston Marathon in 2011. To contact Jenny and learn more about her services, go to www.jen-fit.com.

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