YIELD: Figure at least 4 servings from a 1 1/2-pound steak, and 5 or 6 servings from a 2-pounder. There are a few grams of carbs in the marinade, but since you discard most of it, there’s less than 1 gram of carbohydrates added to each serving, no fiber, and no protein. Each serving of steak has no carbohydrates, no fiber, and about 25 grams of protein.
INGREDIENTS:
- 1 cup water
- 1/2 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1/2 medium onion, finely minced
- 1 1/2 tablespoons balsamic vinegar
- 1/2 tablespoon wine vinegar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon spicy brown or Dijon mustard
- 2 cloves garlic, crushed
- 1 1/2 to 2 pounds sirloin steak, 1 inch thick
INSTRUCTIONS:
- Combine the water, soy sauce, Worcestershire, onion, balsamic vinegar, wine vinegar, lemon juice, mustard, and garlic in a large measuring cup or bowl with a pouring lip. This is your marinade.
- Place the steak in a large, zipper-lock bag, pour in the marinade, and seal the bag.
- Place it in a flat pan (in case the bag springs a leak), and stick the whole thing in the fridge for at least several hours, or overnight if you have the time.
- About 15 minutes before you’re ready to cook, remove your steak from the bag, and broil or grill it to your liking.
