Low Carb Recipe Ideas
Marinade Steak Salad
Place a juicy piece of sirloin or strip loin on a hot grill and the sound says: Supper’s soon and it’s going to be terrific. This is a great steak salad for a hot summer night, or any other night for that matter. This main dish salad will please even the biggest appetites. If it’s too cold to step out onto the deck, don’t worry. The cooking times for a gas barbecue on high or medium-high are the same for the broiler on the top rack.
Tip: Freeze extra steaks in marinade for a busy day, just pop the frozen meat in you fridge to thaw that morning and you’re all set to go.
2 8oz tenderloin steak or your choice
1 ziplock plastic bag
Marinade
2 tbsp Splenda Brown Sugar
1 tbsp xylitol
2 tbsp Lime Juice
2 tbsp water
2 tbsp Soy Sauce (Kikkoman 1 carb per tbsp)
2 tbsp Heinz reduced sugar Ketchup
1 minced garlic clove
¼ tsp ground ginger
Sauté
1 cup sliced onions
2 cups white mushrooms
1 tsp of Herbamare Zesty Spice
1tbl olive oil
Salad
5 oz baby spinach salad
1 tps chopped yellow peppers
1 tbsp feta cheese
In a small bowl, whisk the sugar, lime juice, soy sauce, water, ketchup, garlic and ginger.
Put steaks in ziplock bag add marinade, seal bag, turn until coated and put in fridge. Leave in fridge at least 6 hour or overnight turning occasionally.
Remove steaks, preheat BBQ to 500F, cook steaks for approximately 2 minutes each side or until desired doneness. Cover with foil till ready to serve.
Remove the remaining marinade from the plastic bag, place in pan add 2 tablespoons of water and boil for 2 minutes.
Sauté
Add oil to pan and sauté onions for 10 minutes and add mushrooms, sprinkle with herbamare spice, place led on pan to create moisture to help to cook.
Final
Divide spinach among four salad plates, add peppers and cheese to each salad. Drizzle warm marinade over salad, place steak on top, add sautéed onions and mushrooms.
Makes 4 servings: 4 oz steaks
2 servings: 8 oz steaks
Yield: 4 servings= 9.6 net carbs each
2 servings= 19.2 net carbs
