Cuban Steak with Avocado Salad - 8.7g Carbs, 3.6g Fiber, 1.7g Sugar
From: Flat Belly Diet! Cookbook
Enjoy a light and lean dinner as the weather warms up. This steak salad
packs in plenty of antioxidant-rich veggies, and tangy blue cheese
crumbles add a punch of flavor.
Mojo sauce is a garlicky, citrus-based marinade that hails from
Cuba. Reserve a few tablespoons to make a superb dressing for the
accompanying avocado salad. Beef is rich in iron, and pairing it
with an acidic sauce will make it even easier for your body to
absorb this important energy-boosting nutrient. For the most
tender results, work your way across the grain when slicing.
Prep: 2 hr 0 min
Cook: 30 min
Total: 2 hr 30 min
Serves: 4
--> MOJO SAUCE
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
2 Tbsp freshly squeezed orange juice
4 cloves garlic, finely chopped
2 Tbsp water
1/2 tsp ground cumin
1/2 tsp dried oregano
2 Tbsp chopped fresh cilantro
1/2 tsp salt
1 tsp freshly ground black pepper
--> STEAK AND SALAD
1 lb flank steak
1 avocado, sliced
1/2 red onion, thinly sliced
--> To prepare the mojo sauce
Whisk the oil, lime juice, orange juice, garlic, water, cumin,
oregano, cilantro, salt, and pepper in a large bowl until combined.
Reserve 1/4 cup of the mixture in a small bowl. Place the beef in
the marinade, cover, and refrigerate for at least 2 hours or overnight.
Preheat a barbecue grill to medium-hot. Meanwhile, remove the steak
from the marinade (discard the used marinade) and allow the steak
to stand at room temperature for 30 minutes.
Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes
or until an instant-read thermometer inserted in the center registers
145 degrees F for medium-rare/ 160 degrees F for medium/165 degrees F
for well-done. Remove from the grill and let stand for 10 minutes
before slicing.
To prepare the salad:
Combine the avocado, onion, and reserved marinade in a medium bowl.
Toss to coat.
Serves: 4
Nutrition per Serving:
369.6 Calories, 27.1g Fat, 5.6g Saturated Fat, 342mg Sodium,
8.7g Carbs, 3.6g Dietary Fiber, 1.7g Total Sugars, 24g Protein
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