The EatingWell Diabetes Cookbook (2005)
A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell's Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.
Active Time: 15 minutes |
Total Time: 45 minutes
2 cups Grilled Tomatillo Salsa, (recipe follows)
1 pound boneless top sirloin steak, trimmed of fat
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse kosher salt, or to taste
Freshly ground pepper, to taste
Make Grilled Tomatillo Salsa.
Preheat grill to high.
Rub steak with oil; season both sides with salt and pepper. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the steak until cooked to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer it to a cutting board and let it rest for 5 minutes. Slice the steak thinly across the grain and serve with Grilled Tomatillo Salsa.
Per serving :
16 g Fat;
6 g Sat;
7 g Mono;
53 mg Cholesterol;
3 g Carbohydrates;
23 g Protein;
1 g Fiber;
313 mg Sodium;
446 mg Potassium
1 Carbohydrate Serving
Exchanges: 3 medium-fat meat, 2 vegetable
Tips & Notes
Make Ahead Tip: The salsa will keep, covered, in the refrigerator for up to 4 days.