Tuesday, March 7, 2017

Diabetic Dish of the Week - Grilled Steak and Vegetable Salad

This week's Diabetic Dish of the Week is a Grilled Steak and Vegetable Salad. Salad and Steak together that makes one fine Dinner! It's from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all cuisines and diets. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Grilled Steak and Vegetable Salad

A delicious salad and entrée all in one complete dish. Steak and fresh corn on the cob, lightly grilled and tossed with an aromatic herb dressing creates a main course that's a great change of pace.

Recipe Ingredients:

1 1/2 pounds beef flank steak, fat trimmed, 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:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Directions:

1 - Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time.
2 - 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.
3 - For Fresh Herb Vinaigrette: Combine all ingredients in covered jar; shake to mix.
Makes 6 servings

Tip: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutritional Information Per Serving (1/6 of recipe; 3-ounces meat with 2 tablespoons vinaigrette): 305 cal., 25 g pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg sodium.

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