Serving Size | ½ of recipe |
Calories | 345 |
Total Fat | 25 g |
Saturated Fat | 10 g |
Sodium | 358 mg |
Total Carbohydrate | 9 g |
Dietary Fiber | 1 g |
Protein | 21 g |
Ingredients | Measures |
---|---|
Lemon juice | ½ cup |
Yellow onion, finely diced (reserve other half for enchiladas) | ½ |
Garlic clove, minced | 1 |
Cumin | 1 teaspoon |
Black pepper | 1 teaspoon |
Rib-eye steak, cut into 2 pieces | ½ pound |
Salt | ¼ teaspoon |
Exchanges
4 medium-fat meats; 1.5 vegetables
Side Suggestions: Tomato and Avocado Salsa
Toss 1 diced avocado and 1 large seeded and diced tomato in a medium mixing bowl with 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, ½ teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste. Serve over steaks. Nutrition Info (for ¼ of recipe): 96 calories; 6 g carbohydrate; 1.5 g protein; 8 g fat (1 g sat); 3 g fiber; 156 mg sodium. Exchanges: 2 monounsaturated fats; ½ vegetable.
Side Suggestions: Baked Potatoes
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