Broiling is quicker than other cooking methods and will allow the beef in this recipe to crust nicely on the outside and retain a juicy center. Mashing cauliflower with potatoes also helps to reduce carbohydrate content compared to eating just mashed potatoes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat broiler. In a small saucepan combine tomato sauce, vinegar, honey, chili powder, onion powder and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Set aside.

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  • Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 17 minutes or until desired doneness (145 degrees Fahrenheit for medium rare; 160 degrees Fahrenheit for medium), turning once halfway through broiling time and brushing with tomato sauce mixture on both sides just before the last 3 minutes of broiling time.

  • Meanwhile, in a large saucepan combine potatoes and garlic. Add enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cauliflower; return to boiling. Reduce heat. Simmer, covered, about 10 minutes more or until vegetables are very tender. Drain in a colander set in sink. Shake to drain well.

  • In a large bowl combine potato-cauliflower mixture, oil, salt and 1/8 teaspoon pepper. Beat with an electric mixer on low speed until combined. Gradually beat in just enough milk to make potato-cauliflower mixture light and fluffy. Stir in the 2 tablespoons chives.

  • Bring any remaining tomato sauce mixture to boiling; serve with steak and potato-cauliflower mixture. If desired, sprinkle with additional chives.

Nutrition Facts

295 calories; 8.3 g total fat; 2 g saturated fat; 79 mg cholesterol; 733 mg sodium. 1081 mg potassium; 26.7 g carbohydrates; 3.8 g fiber; 8 g sugar; 29.9 g protein; 471 IU vitamin a iu; 33 mg vitamin c; 42 mcg folate; 41 mg calcium; 4 mg iron; 55 mg magnesium;