Keto Flank Steak

[{"selector":"#anim-c6d6fc4d-1559-430f-9b85-4023c95edd49","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5502cae6-a7ba-410e-8de5-afdca5932d78","keyframes":{"transform":["translate3d(0px, 87.05738%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4a1e1f69-e86d-4a46-b948-376e8648292c","keyframes":[{"offset":0,"transform":"translate3d(0, -189.76125%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.29,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.45,"transform":"translate3d(0, -53.3608635%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -18.1411755%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -6.812428875%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -2.9602755%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-836661d1-f8e3-4565-aa7c-2b124d112fda [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Dish Info Keto Flank Steak is super simple to make and perfect for family dinners. With fresh rosemary, garlic, and a kick of lemon, this meat is sure to leave your taste buds doing a happy dance. I like to serve it with a drizzle of Keto Chimichurri sauce for an extra pop of flavor. Get the Recipe

[{"selector":"#anim-0e717cc5-e8d2-4228-98ce-c07d37596d7c","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-26280041-82db-422c-93ac-8d2b5c1b7ad9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – ¾ cup avocado oil – ½ cup coconut aminos – 2 tablespoons Dijon mustard – 2 tablespoons fresh chopped rosemary – 1 lemon zest and juice – 1 tablespoon minced garlic – 1 ½ teaspoons salt – ½ teaspoon fresh ground black pepper – 2 pounds flank steak Get the Recipe

Marinade – Combine the avocado oil, coconut aminos, Dijon mustards, rosemary, lemon juice and zest, garlic, salt, and pepper in a blender. Process until smooth.

[{"selector":"#anim-e66b23c7-1293-42d3-9240-95517b0b67c5","keyframes":{"transform":["translate3d(-140.17468%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-1254e267-6158-41d3-bee6-41ced86d88cb","keyframes":{"transform":["rotateZ(-180deg)","rotateZ(0deg)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] [{"selector":"#anim-f7bd3bcb-e1dd-44ef-8b6a-0d31d72f538c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get the Recipe

[{"selector":"#anim-b0559483-b2d6-4617-acde-2202e7fbec0a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bc328edb-7b41-428c-9806-56805a25211a","keyframes":{"transform":["translate3d(128.03030%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ea1d53d-31d2-4c7e-ab10-98326b8faf87 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] – Place the steak in a zip-top bag and pour the marinade over. Get the Recipe

– Marinate for at least 1 hour and up to 4 hours. (If you want to marinate overnight, omit the lemon.)

[{"selector":"#anim-af8cd7a1-8fdc-4897-8329-da684ceea3f4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9ab1edd0-4703-4e83-9339-0fe20634fb57","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-77538031-59b2-4e6a-8fec-46e1373951a1","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get the Recipe

– Preheat the grill to medium-high.

[{"selector":"#anim-9fd9ca62-23de-4148-9c05-4e790aafbc83 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-95ada33c-ef49-4af4-9c17-39d70880b281","keyframes":{"transform":["translate3d(127.44360%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .8, 1)","fill":"both"}] [{"selector":"#anim-bf9fc1ae-97cf-47b8-9240-5502894f6b57","keyframes":{"transform":["rotateZ(180deg)","rotateZ(0deg)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.2, 0, .5, 1)","fill":"forwards"}] Get the Recipe

– Add the flank steaks and grill for about 3 to 5 minutes per side, until an instant-read thermometer inserted in the thickest part registers 120° F for medium-rare and 130° F for medium.

[{"selector":"#anim-c92cdab5-800a-49e0-af12-245ad9efba5f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-faab3306-23f8-4c2c-acac-1e7d66d518c9","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Get the Recipe

– Transfer to a cutting board. Allow to rest for 5 minutes and then slice against the grain.

[{"selector":"#anim-4bc8f2bf-9649-4210-a096-a653aa0f2fed [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-f96811e3-f70e-454b-a560-a3c1a424b7be","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-bb009da3-a715-4ba0-a5d3-441b9381e3cb","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get the Recipe

Click for the Full Recipe!

More Recipes Hot dish