Healthy Steak Recipes

From the EatingWell website and Magazine its Healthy Steak Recipes. Delicious and Healthy Steak Recipes with recipes like; Coffee-Rubbed Beef with Red-Eye Beans, Peppered Ribeye Steaks with Grilled Sweet Peppers, and Grilled Flat Iron Steak with Watercress Pesto. Get the grill fired up! You can find these recipes and more all at the EatingWell website. And don't forget to subscribe to one of my favorite Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Steak Recipes
Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.


Coffee-Rubbed Beef with Red-Eye Beans
Tender beef steaks get an intense flavor rub of coffee, herbs, and chiles before being grilled. Robust Red-Eye Beans are the perfect accompaniment. Best of all, it's on the table in less than an hour...............

Peppered Ribeye Steaks with Grilled Sweet Peppers
In this recipe, a homemade dry rub full of zesty spices does wonders to flavor the ribeye steaks. The rub is easy to prepare and is lower in sodium than most purchased rubs. It works well on pork, too!............


Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks.....


http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

Healthy Steak Recipes

From the EatingWell website and Magazine its Healthy Steak Recipes. Its getting closer to full time grilling season so here are some Delicious and Healthy Steak Recipes. You'll find recipes like; Sirloin Steak with Deep Red Wine Reduction, Chicken Fried Steak, and Grilled Flat Iron Steak with Watercress Pesto. Prepare these recipes inside or outside! Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Steak Recipes

Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.


Sirloin Steak with Deep Red Wine Reduction
The secret ingredient is the coffee. It gives a rich, robust depth of flavor to the sauce........


Chicken Fried Steak
The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer.........


Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks......



* Click the link below to get all the Healthy Steak Recipes
http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

IRISH BEEF POT PIE

I came across a healthy St. Patty's Day recipe, IRISH BEEF POT PIE. Using Flat Iron Steaks, Mushrooms, Peas, Carrots, Savory Gravy all with a flaky Pastry Dough. It's from the Diabetic Gourmet Magazine website which has a great selection of Diabetic Friendly Recipes for all Occasions  and Holidays. So check it out toady! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.


Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 - Heat oven to 425F.
2 - Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 - Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 - Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 - In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 - Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 - Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 - Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 - Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 - Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402

Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Diabetic Dish of the Week - IRISH BEEF POT PIE

This week's Diabetic Dish of the Week is - IRISH BEEF POT PIE. For the Beef you'll be using Flat Iron Steak. Also ingredients of Mushrooms, Carrots, Peas, and more all topped with a Flaky Pastry Dough. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today and enjoy this week's recipe. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.


Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 - Heat oven to 425F.
 2 - Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 - Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 - Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 - In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 - Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 - Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 - Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 - Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 - Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Colombian Flat-Iron Steak w/ Cut Green Beans and Potatoes, Mini Carrots, and...

Dinner Tonight: Colombian Flat-Iron Steak w/ Cut Green Beans and Potatoes, Mini Carrots, and Baked Bread

Started my day off with a light Breakfast. I had a Healthy Life whole Grain English Muffin topped with I Can't Believe It's Not Butter Light along with a cup of Bigelow Decaf Green Tea. Spent some of the afternoon repairing a kitchen drawer, the runner bracket that drawer slids on broke. Did a few other things in and around the house for my day. For dinner tonight I prepared a Colombian Flat-Iron Steak w/ Cut Green Beans and Potatoes, Mini Carrots, and Baked Bread.





This is a new Buffalo Steak from Wild Idea Buffalo, 8 oz. Colombian Flat-Iron Steak. The Steak is a

“Colombian Style” marinade Steak. The marinade consists of; Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, and Red Pepper. I had it in the freezer so I laid it out in the

fridge overnight to thaw. So to prepare it I got the Cast Iron Skillet out. Sprayed a shot of Pam on it

and a tablespoon of Extra Virgin Olive Oil, heated it up on medium heat. I seasoned it the Steak with just a bit of McCormick Grinder Sea Salt and Black Peppercorn Medley and when the Skillet was heated I started frying. I cooked it for 3 minutes a side, and it came out a perfect medium rare. Buffalo cooks up so quickly because it’s so lean, you have to keep an eye on it so not to get it over done. I also made some  Sauteed Baby Bella Mushrooms. So I sliced them up, seasoned them with Sea Salt, Roasted Cumin, and Dried Thyme and added them to the same Skillet as the Buffalo. The Colombian Style Marinade is incredible! Slicing this Steak up for a Fajita would be perfect also! The Steak as usual was so tender and flavorful. Had half the Steak left so I’ll have the other half at lunch tomorrow as a Steak Sandwich. Great addition to Wild Idea Buffalo Steaks.


For one side I heated up a can of Del Monte Cut Green Beans and Potatoes. A combination of two of my favorite Vegetables all in one can! Then I also boiled some Mini Carrots. The big 3 of Vegetables for me. Then I also baked a Multi-Grain Batard Loaf of Bread. For dessert/snack  later a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Wild Idea Buffalo – 8 oz. Colombian Flat-Iron Steak

Flat Iron steaks have long been a favorite for chefs. We’ve made this popular steakhouse cut even

better with our “Colombian Style” marinade. We think this Colombian Style marinade compliments the rich, sweet flavor of our 100% grass-fed bison steak. Simply remove from the package, shake off the excess marinade, and grill over a high heat for 2 minutes per side. You’re going to love this steak!

Ingredients: Grass-Fed Buffalo, Beer, Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, Red Pepper.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-colombian-flat-iron-steak

Flat Iron Steaks

*Beef cut: Chuck

*Steak type: Flat iron steak

(also known as: top blade roast, shoulder top blade roast, top boneless chuck, petite steak,

butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast)

Flat iron steak is the American name for the cut known as butlers' steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.

Raw flat iron steak

This cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; it is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring Wagyū or Kobe beef. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has, in recent years, been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed.
In the North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.

Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

Dinner Tonight: Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

I've been getting some great recipe ideas lately from the various cooking shows on TV. The one I prepared tonight is based on a recipe that I just seen yesterday on one of Paula Deen's shows, Grilled Marinated Flat Iron Steak Sandwich and also a side of  Baked Crinkle Fries.


I used a Flat Iron Steak that I had purchased from Kroger. I marinated my Steak overnight. The marinade consisted of; 3/4 cup Reduced Sodium Soy Sauce,  1/4 cup Extra Virgin Olive Oil, 3 tablespoons Worcestershire Sauce, 2 tablespoons fresh Lemon Juice, 3 cloves Garlic, minced, 2 teaspoons Ground Black Pepper. I then mixed everything in a small bowl and got a gallon size Hefty Zip Lock Plastic Bag and placed my Steak in it and added the marinade. I let it marinate from about midnight last night till I prepared for dinner tonight. To prepare the Steak I drained the steak, discarding the marinade. Placed the steak  in a large skillet that I had sprayed with Pam and Canola Oil. I pan fried it on medium heat about 4 to 5 minutes on each side, medium rare to rare in the very center. Letting it stand for 10 minutes before slicing. the Steak came out perfect with a fantastic flavor from the marinade. I sliced thin and against the grain. I served it on a Aunt Millie's Light Whole Grain Bun. I topped it with Arugula and a Bacon Horseradish Sauce that I also prepared.


To prepare Bacon Horseradish Sauce I mixed the following ingredients; 2 teaspoons minced Green Onion, 1 cup Hellman's Reduced Fat Mayonnaise, 6 slices Turkey Bacon, cooked and crumbled, 2 teaspoons Prepared Horseradish, 1/4 teaspoon Lemon Zest, and 1/2 teaspoon fresh Lemon Juice, cover and chill until needed. I also had a side of Ore Ida Crinkle Fries that I baked. For dessert later I baked some fresh Mini Loaves of Pillsbury Nut Quick Bread. I had a slice of the Nut Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.  




Grilled Marinated Flat Iron Sandwiches

Ingredients:

Marinade:

    3/4 cup Reduced Sodium Soy Sauce
    1/4 cup Extra Virgin Olive Oil
    3 tablespoons Worcestershire Sauce
    2 tablespoons fresh Lemon Juice
    3 cloves Garlic, minced
    2 teaspoons Ground Black Pepper
    1 (4 1/2-pound) Flat Iron Steak, trimmed

Bacon Horseradish Sauce:

    2 teaspoons minced Green Onion
    1 cup Hellman's reduced Fat mayonnaise
    6 slices Turkey Bacon, cooked and crumbled
    2 teaspoons Prepared Horseradish
    1/4 teaspoon Lemon Zest
    1/2 teaspoon fresh Lemon Juice
    Aunt Millie's Light Whole Grain Buns
    Arugula, for serving

Directions:


For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

Surf and Turf Night!

Today's Menu: Surf and Turf w/ Baked Potato and French Bread

I had a Surf and Turf dinner tonight. The Surf was Gorton's Grilled Shrimp that I baked and the Turf was the leftover Flat Iron Steak from the Grilled  Steak, Portobello and Green Bean Salad dinner from the other night. Just a reminder that marinade from that dinner is incredible! You can find the recipe for it from that dinner post from earlier this week. back to the Shrimp I used Gorton’s Classic Grilled Shrimp with Herbs and Spices. Easily fixed, bake at 425 degrees for 10 – 11 minutes and you have Shrimp! There’s 8 Shrimp per serving and it’s only 110 calories and 5 carbs. As I said the Steak was leftover from the other night. I had a medium sized Baked Potato and French Bread as sides. The French Bread was something new I tried, Pillsbury Simply Rustic French Bread. I normally try to stick to Whole Grain and Low carb Breads but this looked so good I had to give it a try. It was as good as it looked! Just open up the can and bake it at 350 degrees for 23 minutes and you have a delicious loaf of piping hot bread. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Grilled Flank Steak, Portobello and Green Bean Salad

I seen this on an episode of Healthy Appetite with Ellie Krieger and gave it try for dinner tonight. I used a Flat Iron Steak and used a cast iron grill pan to prepare the Steak and Mushrooms. The recipe called for a 1/2 a Red Onion, I only used a 1/4 Red Onion and not a huge Tomato fan so I omitted the Tomatoes. The recipe and directions are at the bottom of the post. Everything turned out delicious! The Balsamic Vinegar along with the other dressing ingredients make a fantastic dressing and provides a real kick to the Steak and Green Beans. Plus it's only 410 calories and 25 carbs! 

Grilled Flank Steak, Portobello and Green Bean Salad
 Healthy Appetite with Ellie Krieger
Ingredients

    * 1/4 cup olive oil
    * 1/3 cup balsamic vinegar
    * 2 tablespoons orange juice
    * 1 tablespoon minced garlic
    * 1/2 teaspoon chili flakes
    * 1/2 teaspoon salt
    * 1/2 teaspoon fresh ground black pepper
    * 1 1/4 pound flank steak, trimmed of all visible fat
    * 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
    * 1 tablespoon water
    * 2 teaspoons Dijon mustard
    * 3/4 pound green beans, trimmed
    * 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
    * 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
    * 1/2 small red onion, thinly sliced

Make marinade:
Directions

Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.

Make dressing:

Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.

Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.

To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.

Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis

Per Serving:

Calories 410; Total Fat 19 g; (Sat Fat 4.5 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 37 g; Carb 25 g; Fiber 8 g; Cholesterol 45 mg; Sodium 330 mg

Flat Iron Steak Bad Boy Sandwich w/ Baked Potato

Dinner Tonight: Flat Iron Steak Bad Boy Sandwich w/ Baked Potato


Thank you Guy Fieri (Food Network), one delicious recipe! Found this recipe via Guy Fieri and it is a good one! I posted the original recipe at the end of the post.  I made a few changes when I prepared the sauce to lighten it up a bit. I used Hellman's Light Mayo and Reduced Fat Breakstone Sour Cream. I also used Healthy Life Sandwich Buns and I used a Flat Iron Steak instead of Top Round. I marinated and refrigerated the Flat Iron Steak yesterday at noon and removed it from the fridge about 30 minutes before grilling. The spices worked well with the Steak and then when grilling created a nice char on the outside and great flavor on the inside. What really set the sandwich off was the sauce, the recipe for this is also listed below. the sauce is also great on a Baked Potato. As a side I had a Baked Potato. For dessert later some more of the Breyer's Carb Smart Chocolate Ice Cream.

Baltimore Beef Bad Boy

Recipe courtesy Guy Fieri

Prep Time:
    15 min
Inactive Prep Time:
    24 hr 30 min
Cook Time:
    20 min

Level:
    Easy

Serves:
    4 sandwiches

Ingredients

    * 2 tablespoons seasoned salt
    * Freshly ground black pepper
    * 1 tablespoon onion powder
    * 1 tablespoon garlic powder
    * 2 teaspoons dried oregano
    * 1 tablespoon paprika
    * 1 teaspoon chili powder
    * 4 pounds top round, cut in 2-equal pieces
    * 1/2 cup sour cream
    * 1/2 cup mayonnaise
    * 1 teaspoon lemon juice
    * 1/2 cup horseradish
    * 1 teaspoon garlic, minced
    * 1/2 teaspoon sea salt
    * 16 slices Rye bread, lightly toasted

Directions

Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes, prior to grilling.

In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.

Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare.

Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.

Flat Iron Steak w/ Green Beans and...

Dinner Tonight: Flat Iron Steak w/ Green Beans and Whole Grain Bread.


I wanted a light meal for tonight, because I have some blood work in the very early in the morning to check the sugar, tris, and Cholesterol and such. I had a 100 Calorie Flat iron Steak that I get from Walmart from time to time. They are great little Steaks at 100 calories and 3 carbs per Steak and come three to a package. I pan fried it in a half a tablespoon of Extra Virgin Olive Oil for 2 1/2 minutes per side and seasoned with McCormick Grinder Steakhouse Seasoning. As sides had Green Beans and Healthy Life Whole Grain Sliced Bread. For a snack/dessert later a 100 Calorie Bag of Jolly Time Popcorn.

Diabetes 2 Friendly Product Review - Chef's Requested - Flat Iron Boneless Grill Steak

Just found this at Walmart, the  Chef's Requested - Flat Iron Boneless Grill Steak 100 Calorie. It comes in a package of 3 100 calorie steaks. Perfect for any meal at 100 calories fits perfectly into your diet plans or if your watching carbs due to Diabetes2 like myself. Steak and eggs, steak and a potato, or would make a great steak sandwich. If you get a chance try them!

  1. Servings:

Calories     100     Sodium     300 mg
Total Fat     4 g     Potassium     0 mg
Saturated     2 g     Total Carbs     3 g
Polyunsaturated     0 g     Dietary Fiber     0 g
Monounsaturated     0 g     Sugars     0 g
Trans     0 g     Protein     17 g
Cholesterol     70 mg          
Vitamin A     0%     Calcium     0%
Vitamin C     0%     Iron     20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.