I personally feel like flank steak is a highly underappreciated cut of beef. It is considerably less expensive per pound than many other steaks, it cooks a lot faster than thicker pieces of meat, and it is great for so many things from fajitas, salads, sandwiches and mostly as a vehicle for a delicious marinade. This Cilantro Lime Marinated Flank Steak is super easy to make, great to throw on the grill and serve to guests, low carb (only 1 net carb/serving!) and LOADED with flavor. Try it out for yourself and see!
In the summer, I am always looking for dinner ideas that are quick and easy, but also lighter and healthier. I also love grilling, as it makes it easier to keep a watchful eye on my little ones as they play outdoors. This bruschetta chicken takes only about 15 minutes to prepare, it can be grilled or prepared on the stovetop and it comes in at under 500 calories and only 7 net carbs. This would be a great way to use those delicious fresh summertime tomatoes!
Grilled Spatchcock Chicken
I know spatchcock is a crazy sounding word, but it is a pretty easy and effective way to get an evenly cooked and delicious whole chicken in about half the time that it would normally take. Often, when cooking a whole chicken, the breast meat will be done before the rest of the chicken, and it will end up drying out. This method eliminates that problem! I have included the recipe for my Grilled Spatchcock Chicken below, as well as a video explaining the method.
Grilled Flank Steak with Chimichurri Sauce
If you have never had Chimichurri, let me just tell you – you have been missing out! It is a beautiful, flavorful sauce that originated in Argentina. This recipe is for a verde (green) version that I use as both a marinade and a sauce. This recipe is great for this busy time of year, because you can throw the sauce together in 5 minutes or less, leave it to marinade all day and then grill it in about 10 minutes when you are ready for dinner.