Diabetic Dish of the Week - PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI

This week's Diabetic Dish of the Week is - PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI. Wow, what a great dish to serve up for the upcoming Christmas and New Year's holidays. Using a Beef Top Sirloin Petite Roast that's topped with a Blue Cheese and Green Onion mix. Then served with a Sauted Broccolini. The recipe comes from the Diabetic Gourmet Magazine website where you'll find a huge selection of Diabetic Friendly Recipes. So Enjoy and eat healthy in 2018!   https://diabeticgourmet.com/

PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI
Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)

1 tablespoon seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Directions

1 - Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2 - Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 60 to 75 minutes for medium rare to medium doneness.
3 - Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4 - Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5 - Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 - Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
NOTES:
Top Sirloin is one of the most versatile cuts of beef. It is lean, well-flavored, juicy and tender. It is also a lean cut according to USDA guidelines.


Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 207
Fat: 12 grams
Saturated Fat: 6 grams
Fiber: 0.3 grams
Sodium: 132 milligrams
Cholesterol: 76 milligrams
Protein: 22 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peppered-top-sirloin-roast-with-sauteed-broccolini