Chuckwagon Steak Recipe - Low Carb & Healthy
Low carb recipe for Chuckwagon Steak which belongs to the Beef recipe category.
- 2 to 2 pounds (910 g to 1.1 kg) boneless beef chuck steak, 1 to 2
- inches (4 to 5 cm) thick
- 2 teaspoons meat tenderizer
- 1 cup (240 ml) olive oil
- cup (60 ml) cider vinegar
- cup (160 ml) lime juice
Sprinkle half the tenderizer evenly over one side of the chuck and pierce the meat all over with a fork.
Turn it over and repeat on the other side using the other teaspoon of tenderizer.
Now, put the meat in a flat, shallow, nonreactive pan that fits it fairly closely or in a big resealable plastic bag.
Mix together the rest of the ingredients and pour them over the steak.
If you're using a bag, press out the air, seal it up, and turn it a few times to coat the whole piece of meat.
If you're using a pan, turn the meat to coat it.
Stick the whole thing in the fridge, and let the meat marinate for at least several hours, turning it a few times.
When dinnertime rolls around (or actually a bit beforehand), get a grill going?you'll want your charcoal to be white or your gas grill on medium or a touch higher.
Just pull the steak out and grill it?about 12 minutes per side puts it at about the degree of doneness I like, but you cook it to your liking; then slice it across the grain.
This is great plain, but it's also a good choice to serve with the Cilantro Chimichurri
If you consumed all of the marinade, each serving would have 3 grams of carbohydrate and a trace of fiber, but of course, you drain the marinade off. I'd count no more than 1 gram of carbohydrate per serving, and I suspect that's a generous estimate; 30 grams of protein. Analysis does not include Cilantro Chimichurri.