We understand that your cravings for foods increases during Phase 2, so we took the liberty of preparing another phase 2 recipe to add to your list! Get your hands on to your fave kitchen utensils and have a taste of the delicious London Broil with Lime-Garlic ginger Marinade!
This all in one marinade is great for steak, poultry, shrimp! For the vegans you can also make this recipe together with your favorite tempeh! Follow the instructions below:
Recipe will yield 4 to 8 serves.
|1/4||cup freshly squeezed lime juice|
|2||tablespoons coconut aminos|
|3||cloves garlic, minced|
|1||heaping teaspoon minced or grated fresh ginger|
|10||drops liquid stevia|
|1 to 2 lb||flank steak, sirloin, or skirt steak (or tempeh, cut into chunks)|
|Sea salt and freshly ground black pepper|
1. Combine the lime juice, coconut aminos, garlic, ginger, and stevia.
2. Make shallow slashes across the surface of the steak with a knife. Place the steak (or tempeh) in a resealable bag or shallow glass dish. Pour the marinade over it, cover, and marinate, refrigerated, for at least 2 hours, or up to 2 days.
3. Turn occasionally so that all surfaces of the steak or tempeh have good contact with the marinade. When near the end of the marinating time, remove from the refrigerator and allow to return to room temperature.
4. Prepare a grill for direct cooking at 450 to 500 degrees. Dry the steak or tempeh well with paper towels. Season with freshly ground pepper and salt. (Go lightly on the salt since coconut aminos are already salty.)
5. Grill the steak for approximately 5 minutes per side, until the internal temperature reaches 125 degrees.
6. Remove from the grill, cover, and let the steak rest for 5 to 10 minutes before slicing, to allow the meat to relax. (If using tempeh, pan-fry in a nonstick skillet until golden and crispy.)
We also have our tempeh variation for our fast metabolism vegan dieters! Note that only vegans are allowed to have tempeh on Phase 2.