Latin-American Grilled Steak

Adapted from CooksAid.com

Nutrition Facts

Serving Size ½ of recipe
Calories 345
Total Fat 25 g
Saturated Fat 10 g
Sodium 358 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Protein 21 g

Servings and Times

Servings 2
Marinating time 30 minutes or overnight

Ingredients and Preparation

Ingredients Measures
Lemon juice ½ cup
Yellow onion, finely diced (reserve other half for enchiladas) ½
Garlic clove, minced 1
Cumin 1 teaspoon
Black pepper 1 teaspoon
Rib-eye steak, cut into 2 pieces ½ pound
Salt ¼ teaspoon
    Directions
  1. Combine lemon juice, onion, garlic, cumin, black pepper, and steak in a large plastic zippered bag, and shake to coat steaks. Let marinate at room temperature for 30 minutes (or overnight, and take out of refrigerator 30 minutes before grilling).
  2. Preheat outdoor grill (or use an indoor grill or stovetop grill pan). Remove the steaks from the marinade and sprinkle with salt. Sear steaks over high heat for 1 minute on each side. Then reduce heat to medium to medium-high, and grill about 4-6 minutes per side, depending on thickness of steak and desired degree of doneness.

Exchanges
4 medium-fat meats; 1.5 vegetables

Side Suggestions: Tomato and Avocado Salsa
Toss 1 diced avocado and 1 large seeded and diced tomato in a medium mixing bowl with 1 tablespoon fresh lemon juice, 1 tablespoon chopped cilantro, ½ teaspoon olive oil, ¼ teaspoon salt, and freshly ground pepper to taste. Serve over steaks. Nutrition Info (for ¼ of recipe): 96 calories; 6 g carbohydrate; 1.5 g protein; 8 g fat (1 g sat); 3 g fiber; 156 mg sodium. Exchanges: 2 monounsaturated fats; ½ vegetable.

Side Suggestions: Baked Potatoes

 

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