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Grilled Steak Low Calorie

Grilled-Steak-Wine-Carmalized-Onions

Tangy onion jam flavored with red wine makes a terrific topping for decadently thick steaks!

Ingredients:

  • 3-4 Tbs. chopped fresh herbs, such as rosemary, sage, thyme and marjoram
  • 2 Tbs. extra-virgin olive oil
  • 2 bone-in rib or boneless rib-eye steaks, each 10-12 oz, 1 1/2"-2" thick
  • Coarse salt and cracked pepper
  • Caramelized Onion Jam, optional 

Directions:

Stir together herbs and oil. Trim excess fat from steaks: reserve 1" piece fat to grease grill grate.  Generously season steaks with salt and pepper, gently pressing into meat.  Place steaks in large baking dish; pour herbed oil over steaks and turn to coat.  Let stand 10-15 minutes.

Prepare grill for direct grillling over high heat.  Using long tongs, grease grill grate with reserved fat; it should smoke and sizzle immediately and begin to melt.  Remove steaks from marinade, letting excess drip off.

Grill steaks over high heat. Cover; grill until well marked, 2-3 minutes.  Turn steaks; cover and grill second sides until grill marks appear. Continue to turn and grill until cooked to your liking.  Transfer steaks to craving board.  Tent with foil; let rest 5 minutes.  Cut away bones; thickly slice steaks.  Season with salt and peper; serve with oinion jam, if desired.

Caramelized Onion Jam

In pot over medium-high heat, combine 1 medium red onion (thinkly sliced, about 2 cups), 1/2 cup of sugar, 1/4 cup red wine and 1 Tbs. fresh thyme; bring to boil.  Reduce heat to medium-low; cook, stirring occasionally, until onions are very soft and translucent, 10 minutes.  Stir in 1/4 cup light agave syrup.  Cook without burning until onions begin to caramelize and mixture is thick and syrupy, 1-2 minutes.  Jam will thicken as it cools. Serve at once or cover and refrigerate for up to 1 week. Makes 2 cups.

Servings: 4, Per Serving: Calories: 254, Protein: 29g., Sodium: 60 mg., Fat 14g.,

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