2 garlic cloves, pressed
2t dried thyme leaves
salt, pepper, onion powder, garlic powder
1-2lb steak (your choice)
3T balsamic vinegar
2T olive oil, divided
1T dijon mustard
1 1/2lb potatoes (cut into wedges)
1 medium onion, cut into 1/2 inch slices
Any other vegetable you like (bell peppers, turnips, carrots, etc)
Romaine lettuce or mixed lettuce
1. Heat grill to about 350 degrees. Put all of your cut up vegetables onto a baking pan, drizzle with small amount of olive oil and sprinkle with sea salt (or regular salt), pepper, onion powder, garlic powder and whatever other seasonings you like. Gently toss them around to coat all of the vegetables.
2. It is best to marinate your meat over night or for minimum of one hour in salt free marinade or any marinade you like. Place Steak and vegetables directly on grill. Steak takes about 13 minutes (145* is medium rare and 160* is medium) while other vegetables take approximatly 10-12 minutes. Turn the vegetables occasionally.
3. In a bowl press 2 garlic cloves and add thyme, salt, pepper, balsamic vinegar and about 1T olive oil. Mix well. This will be the dressing you can drizzle over the top.
4. Once cooked remove steak and vegetables. After steak rests for about 5 minutes carve it crosswise into think slices. Cut the vegetables into bite size pieces. On a plate put a big pile of lettuce then top with all the meat and vegetables and drizzle with a little dressing. You don't really need much dressing because everything else has so much flavor. You can also substitute and use a store bought dressing.
LOW FAT
LOW CHOLESTEROL
LOW CALORIE
Nutrients: About 300 calories per serving.
No comments:
Post a Comment