Teriyaki Steak

YIELD: 6 servings. The marinade has 3 grams of carbohydrates per tablespoon; however, if you don’t spoon any over your steak, you’ll get only a fraction of a gram, no fiber, and no protein. Each serving of steak has no carbohydrates, no fiber, and 23 grams of protein.

INGREDIENTS:

• 2 pounds of thinly cut, lean, boneless steak (such as London broil or flank steak)
• 1 batch Teriyaki Sauce

INSTRUCTIONS:

1. Put your steak in a large zipper-lock bag, and pour the sauce over it. Squeeze out the extra air, seal the bag, and let the steak marinate for at least a half an hour, or overnight if you have the time.
2. When you’re ready to cook the steak, pour the marinade into a small saucepan. Grill or broil steak quickly with high heat.
3. While the steak is cooking, boil the marinade hard for a few minutes.
4. When the steak is done, slice it thin, across the grain. Serve with the boiled marinade.