Low Carb Bistro Flank Steak - 0 Net Carbs

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup dry red wine, such as merlot, chianti or 1/2 cup cabernet sauvignon wine
• 1 tablespoon rosemary, chopped fresh or 1 1/2 teaspoons dried rosemary
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 teaspoon splenda granular
• 1 tablespoon worcestershire sauce
• 2 large garlic cloves, chopped
• 1 (2 lb) flank steaks
• 3/4 teaspoon salt
• 1/2 teaspoon fresh black pepper

Recipe

• 1 combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
• 2 seal bag and knead to mix marinade.
• 3 add steak, reseal bag, and turn to coat. refrigerate at least 4 hrs, but preferably overnight.
• 4 prepare medium-high heat grill; oil grill rack.
• 5 remove steak from marinade and season on both sides with salt and pepper.
• 6 discard the marinade or boil it for 3-4 min to serve with steak.
• 7 grill steak until done to taste, about 5 min per side for med-rare.
• 8 transfer steak to cutting board and let sit 10 minute.
• 9 thinly slice diagonally across the grain.