Steak and Potato Kebabs with Creamy Cilantro Sauce - 17g Carbs, 2g Fiber, 0g Added Sugar
From: Eating Well - May/June 2009
Steak kebabs get a Southwestern spin with poblano peppers and a
creamy sauce spiked with cilantro, chile powder, cumin and vinegar.
The potatoes are partially cooked in the microwave before putting
them on the grill so they're done at the same time as faster-cooking
steak, peppers and onions. Serve with: Green salad and Spanish rice.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium
| Healthy weight | High potassium
Active Time: 40 minutes
Total Time: 40 minutes
Servings: 4
1/2 cup packed fresh cilantro leaves, minced
2 Tbsp red-wine vinegar OR cider vinegar
2 Tbsp reduced-fat sour cream
1 small clove garlic, minced
1 teaspoon chile powder
1/2 tsp ground cumin
1/2 tsp salt, divided
8 new or baby red potatoes
1 1/4 lb strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers OR 1 large green bell pepper, cut into 1-inch pieces
1 tsp extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks
1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin
and 1/4 teaspoon salt in a small bowl. Set aside.
2. Preheat grill to high.
3. Place potatoes in a microwave-safe container. Cover and microwave on
High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
4. Toss the potatoes, steak and pepper pieces with oil and the remaining
1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers
and onion chunks onto 8 skewers. Grill, turning once or twice, until
the steak reaches desired doneness, about 6 minutes for medium. Serve
the kebabs with the reserved sauce.
Make Ahead Tip: Equipment: Eight 10- to 12-inch skewers
Servings: 4
Nutrition per Serving:
271 Calories, 9g Fat, 3g Sat, 4g Mono, 65mg Cholesterol, 30g Protein,
17g Carbs, 2g Fiber, 0g Added Sugars, 368 mg sodium; 786mg Potassium
Nutrition Bonus: Vitamin C & Zinc (35% daily value), Potassium (22% dv),
Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 4 lean meat
No comments:
Post a Comment