Balsamic Marinated Steak and Asparagus - 7g Carbs, 2.5g Fiber
From: www.beefnutrition.org
Cattlemen's Beef Board and National Cattlemen's Beef Association
Total Recipe Time: 25 min
Marinade Time: 15 min to 2 hours
Servings: 4
4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 oz each)
1 lb fresh asparagus
1/2 tsp salt
1/8 tsp pepper
--> Marinade
2/3 cup prepared balsamic vinaigrette
2 Tbsp Dijon-style mustard
Combine marinade ingredients in small bowl. Remove and reserve
2 tablespoons. Place beef steaks and remaining marinade in food-safe
plastic bag; turn steaks to coat. Close bag securely and marinate
in refrigerator 15 minutes to 2 hours.
Place asparagus in shallow microwave-safe dish; add 1/2 cup water.
Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender.
Drain asparagus. Add reserved 2 tablespoons marinade to asparagus;
turn to coat. Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid
over medium, ash-covered coals. Grill, covered, 12 to 14 minutes
(over medium heat on preheated gas grill, 13 to 14 minutes) for
medium rare (145 degrees F) doneness, turning once. (Do not overcook.)
During last 3 minutes of grilling, arrange asparagus on grid around
steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus
with salt and pepper.
Cook's Tip - -
Note: Beef Round (Sirloin) Tip Side Steaks are cut from the Beef Round
Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate
the tip side, tip center and tip bottom. The tip side is then cut across
the grain into steaks. Steaks cut 3/4 inch thick average 7 ounces. Steaks
cut 1 inch thick average 8 ounces.
Servings: 4
Nutrition per Serving:
366 Calories, 14g Fat, 4g Saturated Fat, 4g Monounsaturated Fat,
149mg Cholesterol, 591mg Sodium, 7g Carbs, 2.5g Fiber, 52g Protein,
8.4 mg Niacin, 0.6 mg vitamin B6, 2.6 mcg vitamin B12, 4.4 mg iron,
52.9 mcg selenium, 8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12, iron, selenium and zinc; and a good source of fiber.
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