Korean Style Skirt Steak Print Email

1 1/2 pounds skirt steak
2 green onions, finely chopped
4 garlic cloves, pushed through a press
3 tablespoons reduced sodium soy sauce
1 TBS sesame oil
1 TBS rice wine vinegar or white wine
1 packet sugar substitute

Place all ingredients in a re-sealable plastic bag; turn to coat. Refrigerate 1 hour, turning meat in bag once or twice. Preheat grill or broiler. Remove meat from marinade; discard marinade. Grill or broil steak 3 to 4 minutes per side for medium doneness.

Servings: 4, Carbohydrates: 0.5 grams, Net Carbs: 0.5 grams, Fiber: 0 grams, Protein: 35 grams, Fat: 14 grams, Calories: 274