Tender Asian-Marinated Flank Steak is the first recipe preview I’m sharing with you from my soon-to-be-released cookbook, The Performance Paleo Cookbook!
With less than one month before it comes out on January 6, 2015, I’ve gotten the go-ahead to start posting a few exclusive recipes here on the site to get your taste buds working! I’m starting off with a bang with this uber-tasty and flavor party of a dish, Tender Asian-Marinated Flank Steak.
I am so, SO excited to be nearly to release day. You’ve supported me through the better part of a year on this cookbook journey, and I know you’ll love the food. Remember to pre-order for the best savings!
From The Performance Paleo Cookbook
Tender-Asian Marinated Flank Steak
Flank steak is a really special piece of meat and when prepared well, it’s melt-in-your-mouth tender. Because it can be somewhat tough, there are some tricks I use to make it more delicate, like marinating it for several hours to break down the tough fibers, cooking it at really high heat to sear it and lock in the juices and slicing it against the grain. Set it up to go the night before or in the morning before you leave for work, and all you’ll have to do is cook it when you get home! Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.
Ingredients for Tender Asian-Marinated Flank Steak from The Performance Paleo Cookbook
- 1 lb (454 g) flank steak
- 2 garlic cloves, peeled and smashed
- 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
- 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
- ¼ cup (59 mL) coconut aminos
- 2 tbsp (30 mL) lime juice
- 2 tsp (10 mL) dark sesame oil
- 1 tsp fish sauce
- 1 tbsp (15 mL) coconut oil
Directions for Tender Asian-Marinated Flank Steak from The Performance Paleo Cookbook
Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.
Try This: Instead of pan-searing the steak, grill it.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
TOTAL CARB 12G
NET CARB 11G