Korean Skirt Steak

By John Crowley

Ingredients
  • 1 1/2 pounds skirt steak

  • 2 finely chopped green onions

  • 4 cloves minced garlic

  • 3 tablespoons reduced sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice wine vinegar or white wine

  • 1 packet sugar substitute

Directions
  1. Place all ingredients in a resealable plastic bag; turn to coat. Refrigerate 1 hour, turning meat in bag once or twice. Preheat grill or broiler. Remove meat from marinade; discard marinade. Grill or broil steak 3 to 4 minutes per side for medium doneness.


Nutritional Facts

Carbohydrates
0.5 grams
Net Carbs
0.5 grams
Fiber
0 grams
Protein
35 grams
Fat
14 grams
Calories
274

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