Amazing Low-Cal Steak Frites

MAKE A CLASSIC STEAKHOUSE MEAL THAT'S UNBELIEVABLY LOW-CALORIE.

It's quick, easy, and packed with protein that'll help you build lean muscle and rev your metabolism. And it's just one of the 150+ delicious recipes in the new Zero Belly Cookbook!

Serves: 4
Cook time: 35 minutes

Frites

1 lb Russet or Idaho potatoes (about 2 large)
1 Tbsp extra virgin olive oil
1⁄2 tsp dried thyme
1⁄2 tsp dried rosemary

Steak

1 20 oz flank steak, cut into four 5 oz portions
1⁄4 cup black pepper marinade (see below)
1⁄2 cup chimichurri (see below)
1 bunch asparagus, white part of stem removed (about 20 spears)

Directions
• Preheat the oven to 400°F.
• Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the potato wedges, olive oil, and herbs. Toss to evenly coat the potatoes.
• Spread the frites in a single layer on a nonstick sheet pan. Bake on the middle shelf in the oven until edges are crisp and potatoes are cooked through. About 30 minutes.
• While the potatoes are cooking, spoon the black pepper marinade on either side of the steaks and set aside to marinate for at least 10 minutes.
• When the potatoes have about 20 minutes left of cooking time, heat a grill pan (or grill) over medium high heat. Place the steaks on the hot grill using a pair of tongs and let sit, undisturbed, until the steak gets nice grill marks—about 3 to 4 minutes. (If you like your steak well done, let grill 5 minutes before turning.) Quarter turn the steaks on the same side and repeat.
• Flip the steaks over and cook for an additional 3-4 minutes. Quarter turn the steak on the same side and repeat.
• While your steaks finish cooking, add the asparagus to the grill pan.
• Pull the steaks off the grill, and let rest on a plate. Flip the asparagus over a few times until tender.
• Divide asparagus and frites among four plates. Serve with one steak topped with 2 tablespoons chimichurri.

For the Chimichurri

Yield: 1 cup
Cook time: 5 minutes

3⁄4 cup packed baby arugula (about 1 oz)
1⁄2 bunch fresh parsley
1⁄4 cup Zero Belly Sofrito (see below)
3 tbsp red wine vinegar
2 cloves garlic, minced
1⁄4 tsp kosher salt
1⁄4 tsp ground black pepper

• Place the arugula and the parsley in a food processor. Pulse until well chopped. Add the rest of the ingredients and pulse until well incorporated, but still chunky.
• Serve immediately, or store in a BPA-free glass jar in the fridge or up to one week

For the Black Pepper Marinade

Yield: 1 cup
Cook time: 5 minutes

2 tbsp whole coriander seeds
2 tbsp whole black peppercorns
1⁄2 tbsp whole cumin seeds
6 cloves garlic, peeled
1 inch piece of fresh ginger, peeled and sliced thin
3 shallots, peeled and sliced thin
1⁄4 cup extra virgin olive oil
1⁄4 cup brown sugar

• Grind the coriander seeds, peppercorns and cumin seeds in a spice grinder or clean coffee grinder until very fine.
• Add the remaining ingredients to a small food processor, and puree until smooth. Add the ground spices and process to incorporate.
• Store in a BPA-free glass jar in the fridge or up to one week.

For the Zero Belly Sofrito

Yield: 1 cup
Cook time: 8 minutes

1 serrano chili
1⁄3 cup roughly chopped shallots (about 2 large or 3 small)
1⁄3 cup fresh, roughly chopped ginger
1⁄2 cup extra virgin olive oil

• Take the stems off of the serranos and cut in half. Take the seeds out and slice thin. Place the chilis, shallots and ginger in a food processor and chop until finely minced.
• Heat the oil in a sauce pot on medium heat and add the shallots, ginger and chillies.
• Reduce the heat to low and cook until the shallots and aromatics are very soft, about 8 minutes.
• Take off the heat and cool.
• Store in a BPA-free glass jar in the fridge or up to one week.

Per serving: 475 calories / 23 g fat / 32 g carb / 5 g fiber / 34 g protein