Grilled Beef and Avocado Salad With Cilantro-Lime Vinaigrette - 6g Carbs, 2g Fiber
From: www.diabeticlivingonline.com
For the double-duty marinade and salad dressing, jazz up reduced-calorie dressing with zesty lime peel and juice.
Contains Red Meat
Diabetes-Friendly
Prep Time: 20 min
Cook Time: 17 min
Total Time: 37 min
Servings: 4
12 oz beef, flank steak
1/2 cup Italian dressing, reduced calorie
1/2 tsp lime peel
1/4 cup lime juice
2 Tbsp cilantro
1/4 cup onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
6 cups lettuce, mixed greens
2 small tomatoes, red or yellow, cut into wedges
1 small avocado, halved, seeded, peeled and sliced
Tip: Marinate 24 hours
1. Score both sides of steak in a diamond pattern by making shallow
diagonal cuts at 1-inch intervals. Place steak in a resealable plastic
bag set in a shallow dish. Set aside.
2. In a screw-top jar, combine salad dressing, lime peel, lime juice,
and cilantro. Cover and shake well. Pour half of the salad dressing
mixture into a small bowl; cover and chill until serving time. Add
onion to remaining salad dressing mixture in jar. Cover and shake
well; pour mixture over steak in bag. Seal bag; turn to coat steak.
Marinate in the refrigerator for 24 hours, turning bag occasionally.
3. Drain beef, discarding marinade. Sprinkle with salt and pepper.
Grill steak on the rack of an uncovered grill directly over medium
coals for 17 to 21 minutes for medium doneness (160 degrees F), turning
once. [Or place steak on the unheated rack of a broiler pan. Broil 3
to 4 inches from the heat for 15 to 18 minutes for medium doneness
(160 degrees F), turning once.]
4. To serve, thinly slice beef across grain. Arrange salad greens,
tomatoes, and avocado on 4 salad plates. Top with beef. Drizzle
reserved dressing over individual salads.
Servings: 4
Nutrition per Serving:
164 Calories, 7g Total Fat, 3g Saturated Fat, 35mg Cholesterol,
6g Carbs, 2g Dietary Fiber, 477mg Sodium, 20g Protein
Exchanges: 1 Vegetable, 2 1/2 Lean Meat, 1 Fat
Carb Choices: 1/2
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