Salad

1 lb boneless beef sirloin steak, 1 to 1 V4 inches thick 1 large bell pepper, cut into strips 1 cup sliced fresh mushrooms (3 oz) 6 cups bite-size pieces salad greens

1. Heat gas or charcoal grill. In tightly covered container, shake dressing ingredients; set aside.

2. Place beef on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until desired doneness.

3. Meanwhile, in medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing. Place vegetables in grill basket (grill "wok"). Place basket on grill. Cover grill; cook vegetables 5 minutes, shaking grill basket or stirring vegetables occasionally, until bell pepper is crisp-tender.

4. Season beef to taste with salt and pepper; cut into '/4-inch slices. In large bowl, toss beef and '/i cup of the dressing. Add salad greens and vegetables. Drizzle with remaining dressing; toss.

Broil Directions: Make dressing as directed. Set oven setting to broil. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 6 minutes. Meanwhile, in medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing. Turn beef over; add vegetables. Broil 5 minutes longer or beef is desired doneness and bell pepper is crisp-tender. Continue as directed in step 4

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 200 (Calories from Fal 110); Total Fat 12g (Saturated Fat 2g; Trans Fat Og); Cholesterol 4Smg; Sodium 40mg; Total Carbohydrate 5g (Dietary Fiber 2g; Sugars 2g); Protein 19g % Daily Value: Vitamin A 80%: Vitamin C 110%; Calcium 4%: Iron 15% Exchanges: 1 Vegetable. 2Vr Lean Meat, 1 Fat

Latin-Style Flank Steak with Spicy Parsley Pesto g Prep Time: 20 Minutes carb Start to Finish: 20 Minutes Servings: 4

1 beef flank steak (1 lb) Vi teaspoon pepper

Vi teaspoon salt

'/z cup chopped fresh Italian (flat-leaf) or curly-leaf parsley

2 teaspoons red wine vinegar 5 or 6 drops red pepper sauce % teaspoon ground cumin

1. Place oven rack in second position from the top. Set oven control to broil.

2. On rack in broiler pan, place beef. Sprinkle with pepper and half of the salt. Broil with top 4 to 6 inches from heat 10 to 12 minutes, turning once, until desired doneness.

3. In small bowl, mix parsley, vinegar, pepper sauce, cumin and remaining half of the salt.

4. Cut beef across grain into thin strips. Serve beef with parsley pesto.

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 180 (Calories from Fat 70): Total Fat 8g (Saturated Fat 3g; Trans Fat Og): Cholesterol 50mg: Sodium 190mg; Total Carbohydrate Og (Dietary Fiber Og: Sugars 0g): Protein 26g % Daily Value: Vitamin A15%: Vitamin C 8%: Calcium 0%. Iron 15% Exchanges: 3Vi Lean Meat

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Fat Burning Foods

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