Slow Carb Steak Marinade

When it comes to steak, I could eat filet mignon with nothing but salt and pepper cooked medium rare every single day and be a happy lady.  But, it’s summer in Australia and that means it’s BBQ season.  Here ‘s a simple marinade you can make with items you likely have sitting in your pantry right now.


  • ½ cup dry red wine
  • 3 teaspoons wheat-free tamari
  • Fresh ground pepper
  • ¼ t oregano
  • 1lb cut of lean steak (I prefer flank steak or skirt steak for this recipe)


  1. In a shallow dish, combine the wine, tamari, a pinch of fresh ground pepper and oregano.
  2. Add the steak and coat both sides with marinade.
  3. Cover and refrigerate overnight, turning occasionally.
  4. When you’re ready to cook, remove the steak and discard extra marinade.
  5. Cook on the grill to medium rare.  Slice thinly across the grain and serve.

Note:  This steak can also be done indoors using the broiler.  Coat a broiler rack pan with olive oil cooking spray and cook about 4-6 minutes per side (depending on how well done you like your steak.)  4 minutes is normally medium rare.

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