Tuscan Grilled Steak - 1g Carbs
From the South Beach Diet Phase 1
Planning a Father’s Day celebration? This flank steak served over
salad greens makes a perfect main course for all Phases of the South
Beach Diet. Plus, it cooks up so quickly, Dad won’t mind manning the
grill!
Serves 4 - 6
3 large cloves garlic, crushed
2 tsp extra-virgin olive oil
1 flank steak, about 2 lb
Salt and pepper
4 oz (about 6 cups) arugula
1. In a small bowl, mash garlic and oil until a paste forms (you may
also do this in the food processor). Pat steak dry with paper towel,
then sprinkle with salt and pepper. Rub garlic paste over both sides
of steak. Let sit for 30 minutes.
2. Preheat grill to high heat. Grill steak 5 to 7 minutes, until
medium-rare. To check, cut into meat with a knife and remove when meat
is slightly less done than you want it to be. Transfer to cutting
board; cover loosely with foil and let rest 10 minutes. Slice very
thin, against the grain and at a slight angle.
3. Arrange arugula on platter. Top with steak slices. Drizzle with any
accumulated platter juices. Serve immediately.
Nutritional Information:
280 Ccalories, 12g Total Fat (4g Sat), 60mg Cholesterol, 1g Carbs,
40g Protein, 0g Fiber, 105mg Sodium