04-05-07, 06:50 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,874
Weight Statistics8/1/2006 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
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