Miso Beef and Zucchini

Miso Beef and Zucchini

Makes: 4 to 5 servings

Carbs per Serving: 16.8 grams

Protein per Serving: 81 grams

Fat per Serving: 33.6 grams


?         1½lb flank steak

?         1½lb zucchini, julienned

?         4½tsp white miso paste

?         1 stick butter, at room temperature

?         1/3 cup water

?         ¾Tbsp toasted sesame oil

?         Sea salt

?         Freshly ground black pepper


  • In a bowl, combine the miso paste and butter. Then cover and set aside.
  • Lightly season the steak with salt and pepper, then grill over a charcoal or stovetop grill until the internal temperature reaches 160 degrees F.
  • Wrap the steak with aluminium foil to keep warm, then set aside for 15 minutes.
  • Meanwhile, place the julienned zucchini in a bowl and add the water. Cover and steam for 2 minutes in the microwave, or until the zucchini is tender.
  • Drain the steamed zucchini thoroughly, then add the sesame oil and toss gently to coat.
  • Divide the zucchini into four servings on a serving plate.
  • Slice the steak into thin strips across the grain. Divide among the four servings and lay on top of the zucchini.
  • Spoon the miso and butter sauce on top, then serve right away.