Beef Steak and Roasted Vegetable Salad - 23g Carbs, 8.7g Fiber
From: diabeticgourmet.com
Servings: 4
2 beef top loin steaks or four beef tenderloin steaks, cut 1 inch thick
8 cups torn salad green
3/4 cup Italian dressing
Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 tsp dried rosemary leaves
Heat oven to 425F. Spray 15 x 10-inch baking pan with cooking spray.
Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat.
Roast in 425F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
Heat large nonstick skillet over medium heat until hot.
Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove; let stand 10 minutes.
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Servings: 4
Nutrition per Serving: 418 Calories, 24g Fat, 4g Saturated Fat, 56mg Cholesterol, 849mg Sodium, 3g Protein, 23g Carbs, 8.7g Fiber
Posted by: chefgloria1030@yahoo.com
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