Steak Marinade?

Does anyone have any recipes that are carb friendly?  I'm not a big red meat person, but would love to have a steak!    

Thanks in advance!

I like dry rubs the best. You can find them anywhere from grocery store to Williams Sonoma.

do they help to tenderize it? 

I marinate/age beef for about a week in Worchestershire sauce in the back of the fridge. Turning daily. The aging lets the enzymes naturally tenderize it.

How long ago did you have your WLS? 

3 months out.   Steak for supper tonight and 6 of us to feed... marinating in the fridge for a week unfortunately not an option.  

I guess I'm surprised that you are already having red meat. I figured it would be months and months before I tried beef!

 

it won't take long!  I was eating chicken at 2 weeks, hamburg at 4 and at 6 weeks there is nothing I can't have.  

Fresh cut onions, pressed garlic cloves, a bit of wine vinegar, salt, pepper, a dash of olive oil. Turn it over a few times, coat well and grill. Works for all meats including lamb, beef, pork, chicken....this is when you want to keep it simple...and quick.

Ha - I just shared this with my bubs the other day.

This is superdeelicious on red meats, salads, smooshed in with mayo for lube, and drizzled on sandwiches, veggies roasted in,   I am roasting up a marinated beast, and it smells heavenly and wondered if I had shared it.

1 cup – a “batch”

½ cup oil (whatever kind you like, if I can find a Zesty Italian dipping oil, that works nicely!) original recipe uses olive

¼ cup red wine vinegar (I prefer balsamic, but any vinegar will do)

¼ cup low sodium soy or tamari (I use Braggs Aminos, but low sodium is important or its just too salty)

****pots of smashed up garlic (****pots, goo gobs, boatloads.  Not necessary but ooh.. mmmmm).

If I do not use a zesty Italian dipping oil, then I tend to put some hearty pinches of provincial herbs or Italian seasoning in there, not necessary, but again with the yum.