Lemon-Herb Flank Steak
Broccoli with Balsamic MushroomsIngredients
- 2 Tbsp lemon juice, divided
- 1½ Tbsp olive oil, divided
- 1½ Tbsp minced garlic, divided (about 4 cloves)
- ½ tsp pepper
- ¾ lb flank steak
- ¼ tsp salt, divided
- ½ cup firmly packed fresh parsley leaves, finely chopped
- 2 tsp water
- ¾ tsp lemon zest
Instructions
- Combine 1 Tbsp lemon juice, 1 Tbsp oil, ½ Tbsp garlic, and pepper in a large zip-top plastic freezer bag; add steak. Seal bag, and turn to coat. Chill 30 minutes to 1 hour.
- Preheat grill to medium-high heat. Remove steak from bag; discard marinade. Sprinkle with ⅛ tsp salt.
- Grill steak, covered with grill lid, 4 to 5 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing across the grain.
- Meanwhile, whisk together parsley, water, lemon zest, 1 Tbsp lemon juice, 1 Tbsp garlic, ½ Tbsp oil, and ⅛ tsp salt. Serve with steak.
Side Dish Ingredients
- ½ lb broccoli crowns
- ½ (8-oz) pkg sliced shiitake mushrooms (or use button mushrooms)
- 1 cup cremini mushrooms, quartered
- 1½ Tbsp extra virgin olive oil, divided
- ⅛ tsp salt
- 1 large clove garlic, minced
- 1 Tbsp balsamic vinegar
- 1½ tsp low-sodium soy sauce
- 1½ tsp butter
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Cook broccoli in a pot of boiling water 3 to 4 minutes or until just tender. Drain.
- Meanwhile, sauté mushrooms in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 8 minutes until browned, stirring frequently. Sprinkle with salt.
- Reduce heat to medium; add garlic and ½ Tbsp oil. Cook 30 seconds, stirring constantly. Add vinegar and soy sauce.
- Cook 30 seconds. Remove from heat; stir in butter.
- Add broccoli and red pepper; toss.
Nutritional Information
Main | Side | Total | |
Servings | 3 | 3 | |
Calories |
214
|
123
|
337
|
Fat (g) | 11 | 9 | 20 |
Sat. Fat (g) | 4 | 2 | 6 |
Protein (g) | 26 | 4 | 30 |
Carb (g) | 2 | 8 | 10 |
Fiber (g) | 0 | 2 | 2 |
Sodium (mg) | 252 | 233 | 485 |
Low Carb Meal Plan
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