GRILLED STEAK AND VEGGIE SALAD
INGREDIENTS:
-
1-1/2 pounds beef flank steak, fat trimmed and scored
-
1 medium sweet onion, cut into small wedges
-
6 medium Italian plum tomatoes, cut into wedges
-
4 ears corn, cooked, cut into 1-1/2 inch pieces
-
1 medium green pepper, sliced
-
Fresh Herb Vinaigrette (recipe follows)
DIRECTIONS: Grill steak over medium-hot coals to desired degree of
doneness, about 20 minutes for medium, turning steak halfway through cooking
time. Slice steak, diagonally across grain, into scant 1/4-inch slices.
Combine sliced meat and vegetables in shallow serving bowl. Pour dressing
over and toss. Serve immediately or refrigerate several hours and serve
chilled.
Yield: 6 servings
FRESH HERB VINAGERETTE
-
1/3 cup red wine vinegar 1/4 cup water
-
3 tablespoons olive or vegetable oil
-
2 tablespoons fresh lemon juice
-
2 cloves garlic, minced
-
2 tablespoons sweetener
-
1 teaspoon dried rosemary leaves
-
1/2 teaspoon dried thyme leaves
-
1 teaspoon dried oregano leaves
-
1 teaspoon dried basil leaves
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
Combine all ingredients in covered jar; shake to mix.
Yield: Makes about 3/4 cup
Per serving : 1/6 recipe (3 oz. meat) with 2 tablespoons
vinaigrette, 305 calories, 25 g protein, 18 g carbohydrates,
16 g total fat, 5 g saturated fat, 56 mg cholesterol, 3 g
fiber, 255 mg sodium
Free Forum Hosting
Important Announcement
First 