Maple-Ginger Flank Steak, The Carnivore Code Cookbook by Paul Saladino, Copyright © 2021 by Fundamental Press LLC.
Featuring satisfying mains like One-Pan Honey-Glazed Brisket and Grilled Mediterranean Lamb Chops, recipes for every craving like the Real Meat-Lover’s Pizza, White-Sauce Zucchini Lasagna, and Carnivore Waffles, and even decadent desserts like Yogurt Cheesecake with Blueberry-Lemon Compote, The Carnivore Code cookbook is sure to please every palate.
Coming complete with a pantry guide to help readers rid their kitchens of toxic plants and so-called health foods, while stocking up on the least toxic fruits and vegetables (like squash, peaches, strawberries, and apples), this cookbook will be an essential resource for anyone interested in transforming their health with the carnivore diet.
The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes is available at Amazon.com and Indigo.ca.
Maple-Ginger Flank Steak
SERVES 2
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
Maple, ginger, and soy is a classic combination: something sweet, something spicy, and something savoury, all conspiring to deliciousness. Coconut aminos—a common swap-out for soy sauce—provides the savoury/umami element in the sauce for this steak: No soy needed.
½ cup coconut aminos
1⁄4 cup pure maple syrup
1½ teaspoons grated fresh ginger
1½ teaspoons butter
1 to 2 pounds beef flank steak
Salt to taste
1 small lime, halved
Position the oven rack so the steak will sit 2 to 3 inches from the broiler element and heat the broiler.
In a small saucepan, stir together the coconut aminos, maple syrup, and ginger. Cook over medium-high heat, stirring occasionally to prevent sticking, until slightly reduced and syrupy, about 5 minutes. Remove from the heat and stir in the butter until melted.
Place the steak on the unheated rack of a broiler pan. Season both sides of the steak with salt. Brush the top with some of the sauce. Broil for 2 to 3 minutes. Flip the steak and brush with more sauce. Broil until desired doneness, 2 to 3 more minutes for rare (125°F). If desired, heat a cast-iron skillet over high heat, add the steak, and sear for 1 minute per side to finish.
Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes. Season to taste with salt. Slice against the grain and serve with the lime halves to squeeze over servings.
Store any leftovers, tightly covered in the refrigerator, for up to 5 days.
Substitution: In place of the butter you may use tallow.
NUTRITION PER 1 SERVING (OF 2)
Calories, 321 • Fat, 9g • Carbs, 12g • Protein, 48g
Recipe reprinted with permission from Houghton Mifflin Harcourt.