Protein Power Source: Flank Steak

Coming from the sides of beef cattle, flank steak is a tougher cut of meat, thanks to the large amounts of connective tissue it contains. Cutting it on the diagonal will sever much of those fibers. Marinating the meat prior to broiling or grilling will further tenderize it.

Spices: sea salt, pepper

Sides: Sweet potato (with skin, as a baked potato or sliced) and spinach salad

Instructions: After seasoning the steak with a pinch of sea salt and a pinch of pepper, place on broiler for about 7 minutes. If you want a more rare or medium rare steak, broil for 5 minutes. A serving is 6 ounces.

Calories: 260

Protein: 42 grams

Carbohydrates: 0 grams

Fat: 10 grams

Saturated Fat: 0 grams