Grilled lettuce? Definitely! Romaine lettuce, seasoned with lemon juice and olive oil, is grilled quickly, topped with balsamic-marinated beets and served with tender flank steak in this crowd-pleasing recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from meat. Score both sides of the flank steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together 2 tablespoons of the balsamic vinegar, 1 tablespoon of the lemon juice, the soy sauce, Worcestershire sauce, mustard, garlic and a pinch of the pepper. Pour marinade over the steak. Seal bag and turn to coat. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

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  • In a medium bowl, combine beets, remaining 2 tablespoons balsamic vinegar, 1 teaspoon of the olive oil and a pinch of pepper; set aside.

  • Cut heart of romaine in half lengthwise (do not remove the core so the leaves remain attached). In a small bowl, whisk together remaining 1 tablespoon lemon juice and 1 teaspoon olive oil. Brush mixture on the romaine; set aside.

  • Drain steak, discarding marinade. Heat a grill pan over medium heat. Grill steak for 15 minutes for medium-rare doneness (145 degrees F), turning once halfway through grilling. Cover with foil and let stand. Grill romaine 5 minutes, turning once.

  • Place romaine on a serving platter and top with undrained beet mixture. Thinly slice steak diagonally across the grain and place on top of the salad. If desired, garnish with Parmesan to serve.

Tips

Tip: To cook fresh beets, wash and trim the beets; pat dry. Wrap beets in foil and bake at 400 degrees F for 1 1/4 to 1 1/2 hours or until tender. Remove from oven and cool slightly. Unwrap and slip off skins under cool running water. Place beets in a covered container and refrigerate until needed. Or, use packaged refrigerated cooked whole baby beets.

Nutrition Facts

294 calories; 11.7 g total fat; 3.6 g saturated fat; 40 mg cholesterol; 535 mg sodium. 942 mg potassium; 22.9 g carbohydrates; 4.2 g fiber; 16 g sugar; 22.1 g protein; 10115 IU vitamin a iu; 15 mg vitamin c; 230 mcg folate; 78 mg calcium; 4 mg iron; 64 mg magnesium;