Tuesday, October 2, 2012

Champion Nutrition Recipe of the Week - Grilled Steak with Vegetable Ribbons & Creamy Sauce


Love steak? Then this one is for you. This dinner comes together quicker than it sounds... and with vegetables as its base, it's high protein and high fiber. The sauce is rich and decadent without putting a hitch in your diet. This dinner is full of flavor and absolutely packed with antioxidants, vitamins, and muscle-friendly amino acids.

Steak with Vegetable Ribbons & Cream Sauce

Makes 2 servings

INGREDIENTS:
● 8 oz lean steak
● 1 medium zucchini
● 2 parsnips
● 1 cup sliced mushrooms
● 4 cloves garlic, minced
● Mrs Dash Garlic & Herb
● Sprig of fresh rosemary
● 1/4 cup fat-free sour cream or fat-free greek yogurt (plain)
● 1 tsp Bragg's Liquid Aminos

DIRECTIONS:
● Spray Bragg's on meat and sprinkle with Mrs Dash. Allow to marinate for 20 minutes while coming to room temperature.
● Using a vegetable peeler, peel ribbons of zucchini and parsnip, discarding seedy centers.
● Grill meat (I use my Foreman Grill)
● While meat is grilling, spray a large skillet with olive oil. Over medium high heat, cook garlic. Add rosemary sprigs and stir until you begin to smell the rosemary.
● Add mushrooms and parsnip ribbons and cook, stirring often, until nearly softened.
● Add zucchini, stir and cover. Cook until all vegetables reach desired softness.
● Remove meat from grill when it's reached desired temp, and place on cutting board. Allow to rest for 10 minutes before slicing.
● In a small bowl, mix together the sour cream (or yogurt) with 1 tsp Bragg's Aminos.
● Discard rosemary. Divide vegetables between two plates, top with sliced steak, then drizzle the sauce over the top.
● Serve

NUTRITION: per serving - 295 calories, 30 g protein, 24 g carbohydrate, 10 g fat, 5 g fiber. 19 grams net carbs.

TIP: Want to reduce the carb impact? Replace the parsnips with more zucchini.




You can view this recipe and more on my website at http://recipeforfitness.com/recipes/

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