NY2ATL's LOW CARB RECIPES
Grilled Steak and Salad
You can substitute chicken breasts for the steaks if desired...
(pound the chicken breasts to 1/4 inch thickness before marinating)
Steak and Salad
6 rib eye steaks (about 4 to 7 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 salad mix
3/4 cup fennel root, thinly sliced (fennel root is delicious! Try it!)
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.
To serve, place greens on plates and top with sliced steak.
Serves 6
(pound the chicken breasts to 1/4 inch thickness before marinating)
Steak and Salad
Ingredients:
Steak:6 rib eye steaks (about 4 to 7 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 salad mix
3/4 cup fennel root, thinly sliced (fennel root is delicious! Try it!)
Directions:
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. 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.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.
To serve, place greens on plates and top with sliced steak.
Serves 6
