Protein isn’t just about building muscle. It’s the workhorse of your body. It helps strengthen your immunity, assists with hormone production, and even cell repair. Protein helps keep you healthy and thriving.
The recommended dietary allowance for the average adult is 0.8 grams per kilogram of body weight. If you’re working out and looking to add muscle, that goes up to 1.2 to 1.7 grams of protein per kilogram of bodyweight per day.
This flank steak recipe is packed with protein to fuel your body and satisfy you. Plus, it can be prepared the night before, so getting dinner on the table takes less than 30 minutes.
Makes 4 servings
Ingredients
2 cloves garlic
1 tablespoon fresh rosemary (or 1½ teaspoons dried)
1 tablespoon fresh oregano (or 1½ teaspoons dried)
2 tablespoons Dijon mustard
½ cup (120 milliliters) balsamic vinegar
⅛ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup (60 milliliters) olive oil
¼ cup (60 milliliters) water (optional)
1 pound (454 grams) flank steak
Instructions
- Combine garlic, rosemary, oregano, mustard, vinegar, salt and pepper in a blender and blend until garlic is finely chopped. With blender running, gradually add olive oil. Add water if you prefer a thinner marinade.
- Place steak in a small baking dish and pour marinade over steak. Flip meat to ensure it’s well-coated, then cover with plastic wrap and refrigerate at least 2 hours or, better, overnight.
- Use a grill pan or skillet set over medium-high heat or an outside grill to cook meat, about 5 to 6 minutes per side, or to your desired doneness. Discard remaining marinade. Transfer to a cutting board and let rest 5 minutes before slicing. Slice against the grain to serve.
Per serving: 331 calories | 24 grams protein | 7 grams carbs | 22 grams fat
Note: This recipe requires time to marinate.
Related: Manage Your Macros
