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Flank Steak with Mushrooms

Yield 4 servings (serving size: 3 ounces meat and 1/2 cup mushroom mixture)
Marinating this cut of beef in an acidic mixture of lemon juice and soy sauce both tenderizes and flavors the meat.


  • 1 (1-pound) lean flank steak
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon freeze-dried chives
  • 1/4 teaspoon dried marjoram
  • 2 garlic cloves, minced
  • Cooking spray
  • 1 teaspoon olive oil
  • 3 cups sliced mushrooms
  • 2 tablespoons minced fresh parsley

Nutrition Information

  • calories 248
  • caloriesfromfat 0.0 %
  • fat 14.5 g
  • satfat 5.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.3 g
  • carbohydrate 4.6 g
  • fiber 1 g
  • cholesterol 60 mg
  • iron 3.2 mg
  • sodium 464 mg
  • calcium 15 mg

How to Make It

  1. Trim fat from steak. Combine soy sauce and next 4 ingredients in a large heavy-duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

  2. Remove steak from marinade, reserving marinade. Cut steak diagonally across grain into 1/4-inch-thick strips.

  3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 5 to 6 minutes or until browned on all sides, stirring frequently. Remove steak from pan. Drain and pat dry with paper towels. Wipe drippings from pan with a paper towel.

  4. Coat pan with cooking spray; place over medium-high heat until hot. Add mushrooms; sauté 3 minutes. Stir in reserved marinade and parsley. Cover, reduce heat to medium, and cook 5 minutes. Return steak to pan; cook until thoroughly heated.

  5. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook