Todd English's Skirt Steak
Chef Todd English Does Low-Carb Classic
When most people think of low-carb diets, they picture a big, juicy steak.
As part of Good Morning America's "Cut the Carbs, Lose the Weight" series, Chef Todd English, of Olives in Charlestown, Mass., made a skirt steak with balsamic marinade.
To make the marinade, mix the Dijon mustard with chopped cilantro, lemon zest, balsamic vinegar, 2 tbsp. Olive oil, kosher salt and black pepper. Soak the steak in the marinade for one hour in covered container.
Use a broiler and cook the steak, with garlic cloves, for 5 minutes on each side, with broiler set to high. Or, fry the steak in a heavy pan with 2 cloves of garlic.
As an alternate, you can sear in a grill pan on top of stove over high heat and then place in a 450 F oven for 10 to 15 minutes, to desired doneness (130 degrees with instant read thermometer would equal medium rare) Use salt and pepper to season steak.
345 Calories Per Serving Less than 1 Gram of Carbohydrates
More Info: Low Carb