There’s Nothing More Filling Than A Nice Slab Of Savory Steak
By San Tan Valley Fit Body Boot Camp
Steak is among the most protein-rich foods you could eat. But, if cooked the right way, it can be a solid centerpiece to a healthy meal.
When you remove the fat and complement it with some veggies, steak is as scrumptious as they come — without the guilt.
Today’s recipe — check that, 3 recipes — are all creative takes on steak. We hope you’re inspired by these steak-tastic options!
Milanese Steak Grill
- 1 lb. of boneless beef top round steak, 3/4 of an inch thick, trimmed of fat
- 1/4 of a teaspoon of salt
- 1/8 to 1/4 of a teaspoon of pepper
- 1/3 of a cup of finely chopped fresh parsley
- 2 tablespoons of grated lemon peel
- 3 large garlic cloves, minced
- 1/4 of a cup of dry white wine or chicken broth
- 1 tablespoon of Dijon mustard
- Heat the grill. Lightly sprinkle both sides of the steak with salt and pepper. When ready to grill, place the steak on the gas grill over medium heat or on a charcoal grill, 4 to 6 inches from the medium coals. Cook for 8 to 11 minutes until it reaches your desired doneness, turning once.
- Meanwhile, on a rimmed platter or in a shallow baking dish, combine the remaining ingredients. Mix well.
- Place the hot grilled steak in the sauce mixture. Cut the steak diagonally across the grain into slices. Coat each slice with sauce mixture before placing them on individual plates. Spoon any remaining sauce over the steak slices.
Servings: 1, Calories: 150, Fat: 4g, Carbohydrates: 2g, Protein: 24g
Healthy Man’s Steak
- 2 eggplants, cut into 3/4 of an inch thick slices
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of dried oregano
- 1 small clove of garlic, minced
- Freshly ground pepper
- Sprinkle the sliced eggplant with salt and drain in a colander for about 30 minutes.
- Preheat the oven to 450°F. Coat a baking sheet with nonstick cooking spray.
- Rinse the eggplant with cold water and pat dry. Arrange them in a single layer on the baking sheet. Bake for 20 minutes. Then, turn the eggplant over and bake for 5 more minutes until golden brown.
- Stir together the oil, vinegar, parsley, oregano, and garlic in a small bowl. Season the eggplant with pepper and brush the tops with the oil mixture.
Servings: 1, Calories: 52, Fat: 3g, Carbohydrates: 6g, Fiber: 4g, Protein: 1g