thanks trying it tonight just made it and put in fridge chantal
On Fri, Apr 19, 2013 at 11:43 AM, Chef Gloria 1030 <chefgloria1030@yahoo.com
> wrote:
> **
>
>
> Cuban Steak with Avocado Salad - 8.7g Carbs, 3.6g Fiber, 1.7g Sugar
>
> From: Flat Belly Diet! Cookbook
>
> Enjoy a light and lean dinner as the weather warms up. This steak salad
> packs in plenty of antioxidant-rich veggies, and tangy blue cheese
> crumbles add a punch of flavor.
>
> Mojo sauce is a garlicky, citrus-based marinade that hails from
> Cuba. Reserve a few tablespoons to make a superb dressing for the
> accompanying avocado salad. Beef is rich in iron, and pairing it
> with an acidic sauce will make it even easier for your body to
> absorb this important energy-boosting nutrient. For the most
> tender results, work your way across the grain when slicing.
>
> Prep: 2 hr 0 min
> Cook: 30 min
> Total: 2 hr 30 min
> Serves: 4
>
> --> MOJO SAUCE
> 1/4 cup olive oil
> 1/4 cup freshly squeezed lime juice
> 2 Tbsp freshly squeezed orange juice
> 4 cloves garlic, finely chopped
> 2 Tbsp water
> 1/2 tsp ground cumin
> 1/2 tsp dried oregano
> 2 Tbsp chopped fresh cilantro
> 1/2 tsp salt
> 1 tsp freshly ground black pepper
>
> --> STEAK AND SALAD
> 1 lb flank steak
> 1 avocado, sliced
> 1/2 red onion, thinly sliced
>
> --> To prepare the mojo sauce
> Whisk the oil, lime juice, orange juice, garlic, water, cumin,
> oregano, cilantro, salt, and pepper in a large bowl until combined.
> Reserve 1/4 cup of the mixture in a small bowl. Place the beef in
> the marinade, cover, and refrigerate for at least 2 hours or overnight.
>
> Preheat a barbecue grill to medium-hot. Meanwhile, remove the steak
> from the marinade (discard the used marinade) and allow the steak
> to stand at room temperature for 30 minutes.
>
> Grill the steak over direct heat, turning 2 or 3 times, for 8 minutes
> or until an instant-read thermometer inserted in the center registers
> 145 degrees F for medium-rare/ 160 degrees F for medium/165 degrees F
> for well-done. Remove from the grill and let stand for 10 minutes
> before slicing.
>
> To prepare the salad:
> Combine the avocado, onion, and reserved marinade in a medium bowl.
> Toss to coat.
>
> Serves: 4
> Nutrition per Serving:
> 369.6 Calories, 27.1g Fat, 5.6g Saturated Fat, 342mg Sodium,
> 8.7g Carbs, 3.6g Dietary Fiber, 1.7g Total Sugars, 24g Protein
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