Servings: 4

Macros for 1 Serving:

PRO: 25 g.  CARBS: 13 g.  FATS: 7 g. 

INGREDIENTS
1/4 cup minced shallots or onion 
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 c extra-virgin olive oil plus additional for brushing
3/4 cup assorted chopped fresh herbs (such as parsley, tarragon, mint, basil, and cilantro)
4 8-ounce flank steaks
Cooked rice

INSTRUCTIONS
Place rice & water into rice cooker and turn on
Whisk first 4 ingredients in medium bowl.
Gradually whisk in 1/4 cup olive oil, then herbs
Prepare barbecue (medium-high heat).
Sprinkle steaks generously with salt and pepper; brush lightly with olive oil.
 Grill steaks until charred and cook till medium rare or desired doneness.
Transfer steaks to platter; let rest 5 minutes.
Spoon herb mixture over steaks; serve.
Serve over 1/3 c rice.