Low Carb Bistro Flank Steak - 0 Net Carbs

• 1/2 cup dry red wine, such as merlot, chianti or 1/2 cup cabernet sauvignon wine
• 1 tablespoon rosemary, chopped fresh or 1 1/2 teaspoons dried rosemary
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Splenda granular
• 1 tablespoon Worcestershire sauce
• 2 large garlic cloves, chopped
• 1 (2 lb) flank steaks
• 3/4 teaspoon salt
• 1/2 teaspoon fresh black pepper

1. Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
2. Seal bag and knead to mix marinade.
3. Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
4. Prepare medium-high heat grill; oil grill rack.
5. Remove steak from marinade and season on both sides with salt and pepper.
6. Discard the marinade or boil it for 3-4 min to serve with steak.
7. Grill steak until done to taste, about 5 min per side for med-rare.
8. Transfer steak to cutting board and let sit 10 minute.
9. Thinly slice diagonally across the grain.

dry red wine, rosemary, extra virgin olive oil, mustard, red wine vinegar, splenda, worcestershire sauce, garlic, flank steaks, salt, fresh black pepper

Taken from www.food.com/recipe/low-carb-bistro-flank-steak-0-net-carbs-498913 (may not work)