BBQ Grilled Steak
|Serving Size||½ of recipe|
|Total Fat|| 5 g|
|Saturated Fat|| 1.5 g|
|Sodium|| 315 mg |
|Total Carbohydrate|| 4 g|
|Dietary Fiber|| 0.5 g |
|Protein|| 25 g|
|Top sirloin, sliced in half to make 2 thin filets||½ pound |
|Barbecue sauce||¼ cup |
- Brush barbecue sauce over the steak filets and let sit at room temperature for 15-20 minutes, until ready to grill.
- Prepare indoor or outdoor grill. When ready, grill steaks for 2-4 minutes per side, or until desired degree of doneness is reached.
3 lean meats
Wash and scrub 6 baby Yukon gold potatoes (or 2 regular Yukon gold potatoes). Bring to boil in a medium pot filled with water. Reduce heat and simmer for 20 minutes (30-45 minutes if using larger potatoes) until tender when pricked with a fork. Place potatoes in a bowl and slice into big chunks, leaving skin on. In a separate bowl, whisk together 4 teaspoons canola oil, 2 teaspoons white balsamic vinegar (or white wine vinegar), ¼ teaspoon salt, and freshly ground pepper to taste. Add in ½ chopped jalapeno and pour dressing over the sliced potatoes. Serve potato salad over a bed of arugula, about 1 cup per person. Nutrition Info (for ½ of recipe): 319 calories; 54 g carbohydrate; 6 g protein; 9.5 g fat (1 g sat); 8.5 g fiber; 311 mg sodium. Exchanges: 3.5 starches; 2 fats; 1 vegetable.
Slice 2 tomatoes in half and grill, cut side up, for about 10 minutes.
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