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Obesity Discussion · 04-05-07, 06:50 PM

GRILLED STEAK OVER SALAD

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 636
Fat: 43 grams
Protein: 54 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 3 grams
Steak:
4 rib eye steaks (about 8 to 10 ounce each)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon zest (2 lemons)
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad:
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice (1 lemon)
salt and freshly ground black pepper
5 cups mesclun mix
3/4 cup fennel root, thinly sliced
1. In a small bowl, combine oil, zest, garlic, salt and
pepper. Rub over steaks and marinate for as long as
possible, preferably 12-24 hours.
2. Prepare grill or heat broiler to high. Grill steaks for 8 to
10 minutes for rare, 12 to 14 minutes for medium
doneness, turning once.
3. While steaks are cooking, combine mustard and lemon
juice in a large bowl. Whisk in oil and season to taste
with salt and pepper. Add greens and fennel and toss to
coat.
4. To serve, place greens on 4 plates and top with sliced
steak.
Fennel has a mild licorice flavor. It is crisp and refreshing when
raw, and mild and sweet when cooked. If you cannot find fennel,
substitute thinly sliced celery.

04-05-07, 06:50 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,960 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Grilled Steak over Salad GRILLED STEAK OVER SALAD Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:10:00 Calories: 636 Fat: 43 grams Protein: 54 grams Carbohydrates: 6 grams Fiber: 2 grams Net Carbs: 3 grams Steak: 4 rib eye steaks (about 8 to 10 ounce each) 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon zest (2 lemons) 1 teaspoon chopped garlic 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Salad: 3 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice (1 lemon) salt and freshly ground black pepper 5 cups mesclun mix 3/4 cup fennel root, thinly sliced 1. In a small bowl, combine oil, zest, garlic, salt and pepper. Rub over steaks and marinate for as long as possible, preferably 12-24 hours. 2. Prepare grill or heat broiler to high. Grill steaks for 8 to 10 minutes for rare, 12 to 14 minutes for medium doneness, turning once. 3. While steaks are cooking, combine mustard and lemon juice in a large bowl. Whisk in oil and season to taste with salt and pepper. Add greens and fennel and toss to coat. 4. To serve, place greens on 4 plates and top with sliced steak. Fennel has a mild licorice flavor. It is crisp and refreshing when raw, and mild and sweet when cooked. If you cannot find fennel, substitute thinly sliced celery. Atkins - Grilled Steak over Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________