From EatingWell: May/June 1998
Rubbed with garlic, salt and pepper, this simple steak is served with a cold baked bean-flavored salad. Perfect for hot summer nights—no oven required.
- 1 clove garlic
- 1 pound top round steak, (about 3/4 inch thick), trimmed
- Salt & freshly ground pepper, to taste
- Barbecue Bean Salad, (recipe follows)
- Preheat grill.
- Cut garlic in half and rub cut sides over both sides of steak. Season with salt and pepper.
- Grill the steak, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal, across the grain. Serve with Barbecue Bean Salad.
Per serving: 312 calories; 8 g fat (3 g sat, 3 g mono); 48 mg cholesterol; 27 g carbohydrates; 31 g protein; 5 g fiber; 442 mg sodium; 680 mg potassium.
Nutrition Bonus: Selenium (47% daily value), Zinc (34% dv), Vitamin C (23% dv), Iron (22% dv), Folate (20% dv), Potassium (19% dv), Vitamin A (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 other carbohydrate, 4 lean meat
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- Ease of Preparation
- Type of Dish
- Main dish, meat
- Total Time
- 30 minutes or less
- Preparation/ Technique
- May/June 1998